Pan Bagnat (Bathed Bread)

Finely chop garlic, cut onions into rings, eggs and tomatoes into slices. Wash the lettuce and pat dry. Mix olive oil, Dijon mustard and vinegar to make a creamy marinade. Place garlic, lettuce leaves, tomatoes, onion rings, drained peppers and egg slices in a shallow bowl and pour the marinade over them. Mix everything well and season with salt and pepper. Cut the baguette patties in half and divide the bathed ingredients evenly among the bottom halves. Place a slice of ham on each bread half. Pour the leftover marinade left in the bowl over the ham slices. Place the top halves on top and wrap the breads in buttered paper or plastic wrap. Let sit for about 30 minutes to make sure the liquid soaks the bread.

Preparation Tip:

Instead of ham you can use tuna or anchovies, herbs and fresh vegetables. If you prefer the pan bagnat meatless, fill it with thick slices of camembert as ripe as possible.

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