Pan bagnat loaf stuffed with salade nicoise

• country-style loaf1

  such as Pan Rustico

• olive oil↗4 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• garlic cloves↗2

  chopped

• ripe vine tomatoes↗500g g
• capers↗1 tbsp tbsp
• chopped stoned black olives2-3 tbsp tbsp
• anchovies↗8-10

  (leave these out for a vegetarian version)

• basil leaves↗handful of

Step-by-step instructions

1. 1

   Split the loaf in half lengthwise. Drizzle both cut surfaces with olive oil and scatter the vinegar and garlic on the bottom half. Sprinkle both cut sides with salt and pepper.

2. 2

   Roughly chop the tomatoes and spread over the bottom half, then sprinkle over the capers and olives. Lay the anchovies on top, scatter with basil leaves and press everything down lightly.

3. 3

   Cover the filling with the other half of the loaf and press down firmly.

4. 4

   Wrap tightly in foil or greaseproof paper and place a weight on top for at least half an hour, longer if you have the time (4 hours maximum).

5. 5

   Unwrap and cut into thick slices.