Victoria's Bastille Day Pain Française

Tuna sandwiches à la française!  The best way to make this very large sandwich is to make it a day in advance.  This allows the delicious juices to soak into the French bread.  Make sure to use olive oil packed tuna instead of tuna packed in water.

INGREDIENTS

1 Large Loaf of French Bread (Round or Long)

2 Garlic Cloves Cut in Half

1/4 Cup Olive Oil

3 Tablespoons Red Wine Vinegar

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Medium Sliced Ripe Tomatoes

1/2 Cup Fresh Basil

1 Tablespoon Fresh Mint

6 Ounces Canned Tuna Packed in Olive Oil

1/3 Cup Pitted & Chopped Kalamata Olives

2 Chopped Green Onions

1 Tablespoon Capers

1 Large Hard Boiled Egg Sliced

Cut your bread in half horizontally.  Take out some of the soft center from each half to make about a one inch shell.  Rub the inside of the bread halves with the garlic.  In a small sized measuring cup mix together the olive oil, vinegar, kosher salt and pepper.  Drizzle 1/4 of the olive oil mixture onto both halves of the garlic rubbed bread.  On the bottom half of the bread place 1/3 of the tomato slices.  Drizzle about half of the remaining oil mixture onto the tomato slices.  Next top with half of the basil and all of the mint.  Set aside.  Drain the tuna.  In a small size bowl flake the tuna.  Add the olives, green onions and capers.  Spoon the tuna mixture over the tomato and herbs.  Place the egg slices on top.  Put the remaining tomato slices and basil on top of the egg slices.  Drizzle with the remaining olive oil mixture.  Place the top half of the bread on top all of this deliciousness.  Wrap this large sandwich tightly with either foil or plastic wrap. Put in the fridge for at least 5 hours or overnight.  Remove from the fridge when ready to serve and cut into 4 separate sandwiches.  Makes 4 main dish servings. 

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