Name: Pan Bagnat with Fennel
Yield: 4 Servings
Ingredients: ½ fennel bulb, very thinly sliced; ½ cup mixed pitted olives, chopped; ¼ cup olive oil; 3 tablespoons white wine vinegar; 2 tablespoons chopped drained capers; ½ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1 Persian or ¼ English hothouse cucumber, thinly sliced; 2 6.7-ounce cans olive oil–packed tuna, drained; Kosher salt and freshly ground black pepper; 1 12-inch-long ciabatta loaf, halved lengthwise; 3 hard-boiled large eggs, peeled, sliced; 2 cups arugula

Image may contain Burger Food Bread Human and Person

Kyle Johnson

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

Recipe notes