PAN BAGNAT
Steps:
- Mix the tomatoes, onions and basil leaves in a bowl. Season with vinegar, salt and pepper. Set aside to marinate for 5 minutes.
- Cut the baguette in half lengthwise and pull out about two-thirds of the middle, leaving a crusty bread shell. Rub the insides with the garlic halves and drizzle generously with olive oil.
- Fill the cavity with the tomato mixture. Spoon any remaining juice over the top of the baguette and the rest over the tomato mixture. Make a layer of olives. Lay the sliced egg over top, season with salt and pepper, and put the top of the bread back on, pressing down well. Wrap in parchment until serving. The longer it sits, the more the flavors will soak into the bread.
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- In the bowl of a food processor, combine the basil, parsley, garlic, vinegar, mustard, salt and pepper. Blend to a coarse paste. With the motor running, slowly add the olive oil and blend until smooth. (You can also make this with a mortar and pestle if you prefer.)
- Lay the bread on a large cutting board. Use a large, sharp, serrated knife to carefully slice it in half, like cutting a cake into layers. Drizzle and spread all of the vinaigrette evenly over the two cut halves of bread.
- If you have a grill or griddle large enough to accommodate the whole sandwich, leave it whole. Otherwise, unwrap it, place it on a large cutting board, and use a large chef's or bread knife to cut it in half crosswise.
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