Made Pan Bagnat for dinner. A French thing. Kind of like visiting it. They translate it as Niçoise Salad Sandwich. This was another recipe from The Fishwife Cookbook by Becca Millstein and Vilda Gonzalez. It was like 2 things in one. Had to cut up more things, so it was a bit more of a to-do. There was an heirloom tomato (I’m not used to heirloom ones), salt, pepper, anchovies, garlic, kalamata olives, olive oil, Dijon mustard, red wine vinegar, a ciabatta bread roll, tuna, hard-boiled eggs, and basil leaves. Had to cut up the tomato, season it with salt and pepper, and then let them sit for a while. The ‘dressing’ was anchovies chopped up, garlic, chopped up olives, olive oil, mustard, and vinegar. Ended up chunkier than expected. The dressing was on both sides of the bread. Then, on one side added a layer of tuna (flaked up), tomato slices, sliced up eggs, basil, more pepper on top, and then topped with the other slice of bread. It looked like it was too big for my mouth until I smooshed it down like they suggested. Sliced it in half. Couldn’t fit all the eggs in it. I put the rest on the side. It was really good. Probably would have been better with mozzarella. Might have liked the dressing mixed into the tuna, too.