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Ingredients

• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 baguette, approximately 16 to 18 inches long
• 12 ounces canned tuna packed in oil or water, drained and crumbled
• 1 small green pepper, sliced into rings
• 1 small red onion, sliced into rings
• 2 hard-boiled eggs, sliced
• 1 cup chopped kalamata olives
• 1 tomato, thinly sliced

Description

Food Network Invites You To Try This Pan Bagnat Recipe From Alton Brown.

Food Network