Pan Bagnat

Step 1

Slice the 4 bread rolls in half horizontally. Hollow out a little of the soft crumb from each half to make room for filling.

Step 2

In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp red wine vinegar, and a pinch of salt and pepper to make a simple vinaigrette.

Step 3

Brush the cut sides of the bread with the vinaigrette, using all of it. Let the bread soak for a minute.

Step 4

Shred the 2 cups lettuce, grate the 1 carrot, and slice the 1 cucumber into thin rounds. Drain the 1 can of tuna and flake it with a fork.

Step 5

Layer the bottom halves of the rolls with lettuce, carrot, cucumber, 1 cup corn, and the flaked tuna. Press the tops on firmly.

Step 6

Wrap each sandwich tightly in plastic wrap or foil. Let them sit for 10 minutes so the flavors meld, then serve.

Step 7

If you have time, refrigerate the wrapped sandwiches for up to 2 hours before serving – they taste even better pressed.