Pan bagnat

Perfect for a picnic or an office lunch, the flavor of these sandwiches actually improves if you wrap them individually and refrigerate a couple of hours. It's also usually prepared with day-old bread. Our version features a dressing with red wine vinegar, parsley, broth, and garlic. You then fill the soft interior of the Italian bread with radishes, olives, tuna, red onions, and tomatoes. Not only is it beautiful and colorful, it's full of different textures and flavors. The longer it sits, the more time the ingredients have a chance to meld together and get to know each other. "Pan bagnat" literally translates to "bathed/wet bread," so letting that hearty bread soak up the delicious vinaigrette for a few hours makes all the difference.