Any substantial salad — chef’s, Greek, Nicoise — can be tucked into a dense, chewy roll to make a cool beach supper (pictured here is the famous Provencal pan bagnat with tuna and olives). Hollow out the roll and sprinkle the cut sides with olive oil and salt. Layer the ingredients inside, reshape, and wrap securely in parchment. Chill for several hours for the flavors to mellow.
July 29, 2014
Read it all, now.
Don't miss any of your favorite stories again. Read the stories that matter to you as much as you want, whenever you want when you subscribe to BostonGlobe.com.
Get full access today for just 99¢