A favorite in southern France, pan bagnat (pan ban-YAH) means "bathed bread.
For the vinaigrette:
1 small shallot, minced
1 Tbs red wine vinegar
3 Tbs extra-virgin olive oil
Salt and freshly ground pepper
1 round of country white bread
Extra-virgin olive oil
6 leaves red-leaf lettuce, washed and dried
8 oz Brie cheese, in 1/4" flat slices
1/2 cup whole pitted Kalamata olives
1 large fresh tomato, cored, thinly sliced
1 sm. can tuna packed in olive oil ( do not drain )
To make the vinaigrette, mix the shallot and vinegar in a small bowl, and gradually whisk . Season with salt and pepper to taste.
Cut the bread horizontally into even top and bottom layers. Turn the top over, then drizzle olive oil all over the cut sides of both layers, using 2 or 3 Tbs of oil on each.
Make layers of all the filling ingredients. First, completely cover the sandwich bottom with 5 or 6 lettuce leaves, then arrange the slices of Brie on top. Scatter the olives and cover with the tomato slices in a single layer.
Spoon about half the vinaigrette over the tomatoes, then flake the tuna with a fork and distribute evenly. Drizzle the remaining vinaigrette and the oil from the tuna can all over the filling. Finally, replace the top layer of the bread to close the sandwich.
Wrap the sandwich well with several layers of plastic wrap and place on a cookie sheet or pizza pan or tray. Lay another tray on top of the sandwich and center some heavy items to press and flatten the loaf.
Place the weighted sandwich in the refrigerator for at least a couple of hours or overnight. Before serving, remove the weight, unwrap the compressed sandwich, and let it come to room temperature. Cut into 8 serving-size wedges and serve.