Ingredients

1 long baguette

1 clove garlic, pressed

1/4 cup olive oil (extra-virgin is best)

1 tomato, thinly sliced

1 cucumber, thinly sliced

1/2 red onion, thinly sliced

1/2 cup pitted and sliced kalamata olives or 1/2 cup other ripe black olives

salt & fresh ground pepper

Optional

4 ounces sliced cheese (no processed slices please! Cut it fresh)

2 hard-boiled eggs

1 red capsicum, thinly sliced

1/4 cup capers, rinsed and drained

1 cup artichoke heart

1/2 cup pesto sauce

herbs (eg fresh basil, oregano, thyme…)

Preparation

1

slice the bread in half lengthwise, nearly all the way through.

2

Carefully open the loaf and spread the garlic on one of the cut sides.

3

Drizzle the olive oil on both sides.

4

Layer the tomato, cucumber, onion and olives and any of the optional ingredients on one half of the bread.

5

Sprinkle with salt and pepper to taste.

6

Close the loaf and wrap in tightly in plastic wrap or aluminium foil.

7

Weight the full length of the Pan Bagnat with a heavy book[or several] for 1-3 hours.

8

Slice and serve.