Pan Bagnat with Fennel

They say this sammie gets better and better the longer it sits, so assemble after breakfast and eat it when you've worked up an appetite!!
(serves 4)

Fennel and Olives:
1/2 fennel bulb, very thinly sliced
1/2 cup mixed pitted olives, chopped
1/4 cup EVOO
3 T. white wine vinegar
2 T. chopped drained capers
1/4*-1/2 T. crushed red pepper flakes
Kosher salt and freshly ground pepper

Assembly:
1 Persian or 1/4 English hothouse cucumber, thinly sliced
2 6.7 cans olive oil-packed tuna, drained
Kosher salt and freshly ground pepper
1 12" long ciabatta loaf, halved lengthwise
3 hard-boiled large eggs, peeled and sliced
2 cups arugula

To make Fennel and Olives: Toss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with S&P. This may been made 2 days ahead; covered and chilled.

Assembly: Toss fennel-olive mixture and cucumber and tuna in a med. bowl: season with S&P. Let sit, tossing occasionally, 10 mins. Scoop out inside from top half of bread; discard or save for a snack with EVOO and red wine vinegar*. Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sammie. Place a large heavy skillet or pot on top of sandwich to weigh it down and let sit at room temp., turning once, until evenly pressed, about 2 hours. Or you can wrap it tightly in plastic wrap before you press it. Slice pan bagnat into wedges just before serving. I would offer Lay's Original Potato Chips* with this, and some cold red grapes to accompany.

"God is the only reason I have made it this far." Amen to that!!!!!!

Have FUN today and Keep drinking water.

Love,

MM