A Pan Bagnat with Warm Anchovy Herb Vinaigrette
Saute 2 anchovies in olive oil with one or 2 smashed cloves of garlic until anchovies are melting, toss in some capers, add a mix of chopped herbs this is what I had on hand— about a 1/4 c Italian parsley, 4-5 fresh sage leaves, same for basil, a few sprigs of dill and fennel fronds, a fat sprig of salad Burnett, and sauté briefly. Remove from heat and add the zest and juice of one lemon, a little teaspoon of Dijon, about a cup of extra virgin olive oil and a splash of red wine vinegar, + salt and pepper to taste. Mix and chill and let hang while you get the sandwich together.
Today I used slices of cucumber, black oil cured olives, one can of tuna, 2 hard boiled and sliced eggs. Brush in the inside of a hollowed out crusty loaf with some of the vinaigrette and layer olives, cucumber, and tuna drizzling vin in between….drizzle remaining vinaigrette over before putting the lid on and wrapping in wax paper and tin foil. Weight down with a your heaviest pot loaded with bricks or cans or whatever you have around. Marinate for a few hours. Slice, serve, pour the wine…..heaven.