Pan Bagnat

Directions

1. 1
   Split bread in half horizontally.
2. 2
   Tear out and discard most of soft interior from each half.
3. 3
   In a bowl, whisk together oil, vinegar, and mustard; season with salt and pepper.
4. 4
   Transfer 2 tablespoons dressing to another bowl; toss with tuna.
5. 5
   Toss cucumber and onion with remaining dressing.
6. 6
   Spread tapenade on bottom half of bread.
7. 7
   Arrange basil, then eggs, on top; season with salt and pepper.
8. 8
   Layer with tuna, then cucumber mixture; replace top bread half.
9. 9
   Wrap sandwich tightly in plastic and place on a baking sheet; place another baking sheet on top.
10. 10
    Weight with a heavy skillet or canned goods.
11. 11
    Let stand at least 1 hour at room temperature (or refrigerate up to overnight).
12. 12
    To serve, cut into wedges.
13. 13
    Place eggs in a saucepan, and add enough water to cover by 1 inch.
14. 14
    Bring water to a simmer; remove from heat.
15. 15
    Cover, and let stand 12 minutes.
16. 16
    Drain and rinse eggs under cold running water.
17. 17
    Unpeeled eggs can be refrigerated up to 1 week.