Pan Bagnat

Process

1. Bread:
   1. Need two thick slices
   2. Lightly toast the inner faces of the bread in a dry pan; should be dry and slightly firm but not properly browned
2. Tomato:
   1. Thinly slice
   2. Season
   3. Lay out in a single layer on paper towels
   4. Leave for at least 15 minutes
   5. Blot thoroughly
3. Parsley mix
   1. Stir everything together
4. Tuna
   1. Mix with its seasonings
5. Assembly:
   1. Brush the bread faces with the oil
   2. Coat the bottom slice face with the parsley mix
   3. Coat the top slice face with the mustard
   4. Layer:
      1. Basil leaves
      2. Half the tuna
      3. Radish
      4. Red onion
      5. Tomato
      6. Egg
      7. Olives
      8. Remaining tuna
6. Press
   1. Wrap tightly in clingfilm and then foil
   2. Put on a baking sheet, press under a heavy cast iron pan for 1 hour at room temperature
7. Serving
   1. If doing overnight prep
      1. Fridge it, still wrapped (no need to keep the weight)
      2. Next day, remove from the fridge and unwrap.
      3. Heat a frying pan, press down the sandwich, dry-roast on low for 3-4 minutes until getting back to crisp
      4. Rest 2 minutes before cutting
   2. Immediate
      1. serve