Pan Bagna literally means bathed bread. This is a very juicy sandwich so it needs a very thick crusted bread. Day-old bread works fine.
This is a perfect sandwich for picnics, pool parties or for the beach.
Cut the bread horizontally close to the bottom, about 1.5" to 2".
Remove the soft center, rub with the garlic clove.
Slice the zucchini very thinly - with a mandoline - place on a colander and sprinkle with salt.
Let it stay about 15 min, then squeeze all the liquid possible by pressing the zucchini.
Thinly slice the tomatoes, red onion and hard-boiled egg.
Pit and dice the
BLACK OLIVES HERBS DE PROVENCE.
Mix the drained
YELLOWFIN TUNA or
BONITO TUNA with the diced olives and drained
CAPERS.
To assemble the sandwich, layer the bottom part with the zucchini. Drizzle with oil and vinegar.
Invert the top part of the bread (like a bowl) and layer the
MIX PEPPERS first, then the tuna mix, then sliced tomatoes,
season with salt and pepper and drizzle with olive oil and vinegar, the layer the hard-boiled eggs and sliced onion.
Place the bottom like a lid over the inverted top. Put a plate and heavy weight over the sandwich to press.
Let stand at room temperature for about 1 hour so the juices saturate the bread.
Flip over the sandwich and insert 6 long toothpicks to hold the wedges in place. Cut with a serrated knife.
