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Recipe for pan bagnat

Sheryl Julian/Globe Staff

Makes 2 sandwiches or enough to serve 4

These traditional sandwiches from Nice are really Nicoise salad in a roll. They have to sit for several hours for the flavors to mellow. Don’t skimp on the olive oil or the salt.

2 eggs

2 crusty French or Italian sandwich rolls (each 6- to 8-inches long)

Olive oil (for sprinkling)

Salt and pepper, to taste

2 cans (6 to 7 ounces each) light tuna in olive oil

4 anchovy fillets, coarsely chopped (optional)

2 tablespoons olive oil

2 tablespoons white or red wine vinegar, or more to taste

1/4 red onion, thinly sliced

1/4 cup pitted black or green olives, coarsely chopped

2 tablespoons capers

2 large handfuls fresh basil leaves

2 medium tomatoes, cored and thinly sliced

1. Bring a saucepan of water to a boil. Add the eggs and cook for exactly 10 minutes. Lift out and transfer to a bowl of very cold water. Tap the egg shells and remove a large band. Return to the cold water until the eggs are cold. Peel them; dry on paper towels.

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2. Halve the rolls and with your fingers, remove most of the soft crumb. Sprinkle the rolls with olive oil and salt.

3. In a bowl, combine the tuna and the oil in the cans, anchovies, if using, the 2 tablespoons oil, vinegar, onion, olives, capers, salt, and pepper. Stir well. Taste for seasoning and add more vinegar, if you like. Divide the mixture among the bottom pieces of bread. Top with basil leaves and tomatoes, setting them overlapping slightly.

4. Use an egg slicer to slice the eggs and arrange the slices overlapping slightly on the tomatoes. Sprinkle with salt and pepper. Close the sandwiches and wrap each tightly in parchment paper. Secure with string.

5. Set the sandwiches in a cool place (not the refrigerator) for 3 to 4 hours.

6. Unwrap, cut in half, and serve.

Sheryl Julian

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