I did try to stick to the basic Salade Niçoise philosophy. Still, much depends on what you like and/or what you have on hand. It boggles my mind but some people don't like anchovies. If this is the unfortunate situation, I regretfully suggest to omit them. I grabbed a tin from my cupboard of anchovies rolled around capers so that's what I used. Jacques and Julia's version uses slices of brie. Sounds delicious but I didn't have any brie. I did have peppers that I had roasted on the grill so those were included. Perhaps not what the folks in Nice would do, but it complimented the other ingredients and tasted great.
Here's what I used.
A simple vinaigrette made of:
3 tbsp extra virgin olive oil
1 tbsp shallot, finely diced
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
For the sandwich:
1 6 oz.canned tuna packed in oil or water, drained and crumbled
1/3 cup chopped olives (preferably black ones cured in oil, but I had a mix of kalamata and other round, brown olives)
2 hard-boiled eggs, sliced
6-8 anchovies, the kind wrapped around a caper, chopped
1/4-1/3 cup roasted red and yellow peppers, diced
fresh salad greensSlice the loaf in half lengthwise. On the bottom half I drizzled vinaigrette. Then I started layering the ingredients in the following order: salad greens, roasted peppers, chopped olives, tuna, sliced eggs, and finally, the chopped anchovies. I then drizzled more vinaigrette over the whole thing.
Wrap the sandwich tightly in plastic wrap. Place it on a tray then place another tray on top of the sandwich. Weigh it down with a gallon of milk, a five pound bag of flour, a hand weight from your exercise equipment stash, or, as in my case, a surgical nursing encyclopedia.
The next day, unwrap the juicy goodness of the pain bagnat and slice it up and enjoy! I will be making this again over the summer. Enjoy it with wine or ice cold beer. Have some napkins on hand and don't be shy to get messy.