Name: Pan Bagnat
Yield: Makes 2
Ingredients: 2 oil-packed anchovy fillets, drained, finely chopped; 2 small garlic cloves, finely grated; 2 tablespoons capers, drained, chopped; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; 1 small red onion, very thinly sliced; 1 cup mixed olives (such as niçoise, kalamata, and/or Castelvetrano), coarsely chopped; 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling; Kosher salt, freshly ground pepper; 1 6–7-ounce jar oil-packed tuna, drained; ½ lemon; ½ baguette, lightly toasted; 1½ cups basil leaves, torn; 1½ cups parsley leaves with tender stems, coarsely chopped; 2 large hard-boiled eggs, peeled, thinly sliced; 1 large tomato, sliced; 2 jarred roasted red peppers, sliced

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Recipe notes