Recipe: Nicoise Sandwich (Pan Bagnat)

`INGREDIENTS:`
2 cloves garlic	150ml/1/4 pint extra virgin olive oil	1 baguette (French loaf) or 6 crusty white bread rolls
FILLINGS: 1 green pepper, thinly sliced	1 cucumber, peeled and sliced	crip lettuce or curly endive leaves
3 ripe tomatoes, sliced	1 roasted red pepper or 1 canned pimiento, thickly sliced	3 hard-boiled eggs, sliced
12 drained canned anchovy fillets and or 175g/6 oz canned tuna, drained and flaked	12 black olives, stoned and halved or 4 tablespoons tapenade

`1`	Bruise the garlic cloves by pressing with the flat of a heavy knife and place in a clean jar with the olive oil. Seal and leave to stand for several hours or overnight, shaking the jar occasionally.
`2`	If the loaf is very long, halve it, then split each half horizontally. If using bread rolls, split into halves. Remove a little of the crumb from the inside to make hollows. Brush each cut side generously with the garlic-flavoured oil.
`3`	Layer the filling ingredients into the loaf of rolls, beginning with the pepper or cucumber. Top with the olives, or spread the top half of the bread with tapenade. Wrap in cling film and, if desired, flatten between two boards for 1-2 hours. If using for a picnic, refrigerate and keep chilled until required. If using a loaf, cut each half into 3 pieces before serving.