Provençal Tuna Sandwich (Pan Bagnat)

Name: Provençal Tuna Sandwich (Pan Bagnat)
Ingredients: 2 plum tomatoes, cored and thinly sliced crosswise; Kosher salt, to taste; 1 (5-oz.) can olive oil-packed tuna, drained; 4 scallions, thinly sliced; 1⁄2 small red bell pepper, stemmed, seeded, and thinly sliced into 2" lengths; 1⁄3 cup extra-virgin olive oil; 1 tbsp. Dijon mustard; 1 (7-inch–round) rustic bread loaf, split (about 20 oz.); 1 small bulb fennel, cored and thinly sliced crosswise; 1 small cucumber, thinly sliced crosswise; 2 hard-boiled eggs, thinly sliced crosswise; 8 oil-cured anchovies, drained; 10 salt-cured black olives, pitted and halved; Freshly ground black pepper, to taste

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Packed with vegetables, niçoise olives, anchovies, boiled eggs, and tuna, pan bagnat is essentially a salade niçoise on crusty bread—bring it to a picnic!

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