Step 1

Prepare the Baguette: Slice the baguette in half lengthwise. Scoop out both slices of the baguette, which should yield about a cup of fresh breadcrumbs, and set the breadcrumbs aside. Place the baguette halves into a 375° oven for 5 minutes to slightly dry it out. This’ll ensure you don’t end up with a pan bagnat that falls apart after resting.

Step 2

Prepare the Tuna Cakes: In a large bowl, combine the fresh baguette breadcrumbs, panko breadcrumbs, milk, eggs, grated garlic, and herbs de Provence. Mix well to create a paste. Add minced red onion, drained tuna, salt, and pepper. Mix until combined, ensuring not to overmix. You still want some chunks of tuna. Shape two heaping tablespoons of tuna mixture into 3-inch patties.

Step 3

Cook the Tuna Cakes: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and cook the tuna cakes for about 4-5 minutes per side, or until golden brown and cooked through. Set aside to cool slightly.

Step 4

Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice and zest, Dijon mustard. Add the chopped parsley, thyme, cornichons, anchovies, and Kalamata olives. Season with salt and pepper to taste. Drain the onions and fold them in.

Step 5

Layer the Ingredients: Brush both sides of the baguette with olive oil. On the bottom half of the baguette, layer in the following order: dressing, green beans, tomatoes, tuna cakes, red peppers, hard boiled eggs, and basil leaves. On the other half of the baguette, add another layer of onion and herb dressing and carefully flip it over to top the sandwich.

Step 6

Press and Serve: Wrap the sandwich tightly in plastic wrap and weigh it down with a heavy object (like a cast iron skillet) for at least 30 minutes, but ideally overnight, flipping halfway through. This helps the flavors meld and the sandwich become more compact. Slice with a serrated knife and serve.