Pan Bagnat - Middlebury Food Co-op

Ingredients

• 2 anchovy fillets, minced (optional)
• 1 very small garlic clove, minced
• 1 tsp red wine vinegar
• ½ tsp Dijon mustard
• Pinch of salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 1 8-inch round crusty country loaf or small ciabatta, halved
• 1/2 cucumber
• 1 medium tomato, sliced
• ½ small red onion, sliced
• 1 jar (5 to 6 ounces) tuna, drained
• 8 large basil leaves
• 2 T sliced pitted olives
• 1 hard-boiled egg, peeled and thinly sliced