Pain Bagnet_4

A typical snack of the Provencal region in France.  Pain Bagnet is a pressed sandwich filled with produce of the region.  It can be found in most café's but is incredibly easy to make at home and makes a wonderful addition to any picnic spread.  The traditional version uses a round loaf specifically baked for the dish but I use the more readily available baguette.  The sandwich can be made in advance but is best enjoyed 2-3 hours after it's made.

Serves 2
1 small baguette
4-6 beef tomatoes, cut in slices
2-3 tablespoons of olive tapenade
1 small handful of green olives, pitted
4-6 anchovy fillets
1 small red onion, finely sliced
2 tablespoons of balsamic vinegar
3-4 tablespoons of extra virgin olive oil
Sea salt and ground black pepper
A small handful of basil leaves

Cut the baguette in half and then in half lengthways.
Drizzle the cut sides of the baguette with olive oil until it is soaked through.
Spread the tapenade over 2 halves of the baguette and then layer on top the tomatoes drizzled with balsamic vinegar, basil leaves, anchovy fillets, onion and green olives.
Place the other baguette halves on top and then roll up tightly in parchment paper.
Tie tightly with string and then place between two baking sheets with a heaving weight on top for at least 30 minutes in the fridge.
When you are ready to serve unwrap and enjoy.