Pan Bagnat

2 anchovy fillets, minced (optional)

1 very small garlic clove, minced

1 teaspoon red wine vinegar

½ teaspoon Dijon mustard

Pinch of salt and freshly ground pepper

2 tablespoons extra virgin olive oil

1 8-inch round crusty country loaf or small ciabatta, halved

1 Kirby cucumber or ½ regular cucumber

1 medium-size, ripe tomato, sliced

½ small red onion, sliced

1 jar (5 to 6 ounces) tuna packed in olive oil, drained

8 large basil leaves

2 tablespoons sliced pitted olives, preferably a mix of black and green

1 hard-cooked egg, peeled and thinly sliced

Directions at cooking.nytimes.com

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