Pan Bagna

Directions

1. 1
   Halve the bread horizontally, hollow out the top and the bottom, leaving 1/2-inch-thick shells, and brush the bottom shell with 1 tablespoon of the oil.
2. 2
   In a blender combine the remaining 3 tablespoons oil with the garlic, the vinegar, and salt to taste and blend the dressing until it is emulsified.
3. 3
   Spread the goat cheese in the bottom shell and top it with the olives, the arugula, the radishes, and salt and pepper to taste.
4. 4
   Drizzle the radishes with one third of the dressing, top them with the tuna and salt and pepper to taste, and drizzle half the remaining dressing over the tuna.
5. 5
   Top the tuna with the tomatoes, the basil, and salt and pepper to taste, drizzle the mixture with the remaining dressing, and fit the top shell over it.
6. 6
   Wrap the pan bagna tightly in plastic wrap and put it in a shallow baking pan.
7. 7
   Top the pan bagna with a baking sheet and a large gratin dish filled with several 1-pound weights and chill it for 1 hour.
8. 8
   The pan bagna may be made 6 hours in advance and kept covered and chilled.
9. 9
   Serve the pan bagna cut into 2-inch slices.