• 1 baguette
  • 1 clove garlic, pressed
  • ¼ cup olive oil
  • 1 tomato, sliced thin
  • 1 cucumber, sliced thin
  • ½ red or vidalia onion, sliced thin
  • ½ cup Calamata olives, pitted and sliced
  • salt and ground pepper
  • 4 ounces mild provolne, sliced
  • 2 hard cooked eggs, sliced
  • 1 green or red pepper, sliced
  • ¼ cup capers, drained
  • ½ cup pesto, (optional)
  • fresh herbs such as basil, oregano, and thyme


Slice the bread in half lengthwise, nearly all the way through. Open the loaf and spread the garlic on one of the cut sides. Drizzle the olive oil on both sides. Layer the tomato, cucumber, onion, olives, cheese, eggs, peppers on one side. Spread the pesto on the other. sprinkle herbs on the top layer. Close the loaf and wrap it tightly with plastic wrap and aluminum foil. Weight the full length of the Pan Bagnat with a heavy book or a baking tray topped with bricks, a twenty-five pound weight, a toddler, or whatever you can find for three hours. Slice and serve.