Pan Bagnat

Serves 4.

INGREDIENTS:
4 eggs
1 medium baguette (about 16 inches), split lengthwise
2 tablespoons plus 2 teaspoons Dijon mustard
1 large handful of arugula
16 ounces good-quality jarred or canned tuna in olive oil
1/2 cup very thinly sliced red onion, or to taste
24 pitted niçoise (or kalamata) olives, cut in half
16 roasted cherry tomatoes, chilled
16 fresh basil leaves
Salt and freshly ground black pepper

DIRECTIONS:

• Bring a small saucepan of water to a boil. Add the eggs, making sure they are completely submerged in water, and keep the water at a steady boil over medium-high heat for 9 minutes. Remove the egg and run it under cold water or plunge it briefly into an ice bath to stop the cooking. Peels and slice, once cool enough to handle.

• Spread each half of the baguette with a thin layer of Dijon mustard, then layer in the remaining ingredients, starting at the bottom with the arugula, then tuna, onions, olives, tomatoes, basil, and eggs. Season the eggs with salt and pepper and press firmly to compress the sandwich.

• Eat right away or wrap in plastic wrap and store in the fridge for up to 24 hours. Cut into portions just before serving.

*Adapted from Gwyneth Paltrow