PAN BAGNAT (a tuna sandwich from Nice, one baguette, or about 20 hors d’oeuvres)

1 ficelle (thin baguette) 20 to 24 inches long, split lengthwise

1 clove garlic, split

4 tablespoons extra-virgin olive oil

4 teaspoons black olive tapenade

6 to 8 anchovy fillets, preferably “white” (marinated) anchovies

2 thin slices sweet onion, halved, taken apart

6 to 8 basil leaves

½ cup tuna in olive oil, drained but not thoroughly, broken up

1 medium-size ripe tomato, halved and sliced

freshly ground black pepper

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1.  Place ficelle halves next to each other on a sheet of foil longer than the bread.  Rub cut sides with garlic and brush with olive oil.  Spread a thin film of tapenade on each.  Place anchovies down the length of one side.  Top with onion pieces, basil leaves, tuna and tomato slices.  Season with pepper.

2.  Cover the filled side with the other half.  Wrap sandwich tightly in foil.  Press down on it, then place a large cutting bard on top and weight it with cans of food or other heavy objects.   Set aside for one hour or longer, turning it once.

3.  Unwrap and slice sandwich in sections an inch or so wide.  Skewer with picks, arrange on a platter and serve.

SANDWICH SLICED FOR HORS D’OEUVRES

from Florence Fabricant, The New York Times, June 9, 2009