|Baguette/Other long thin loaf of french bread||1|
|Garlic||1 Clove (5 gm), pressed|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomato||1 , thinly sliced|
|Cucumber||1 , thinly sliced|
|Red onion/Vidalia onion||1⁄2 , thinly sliced|
|Pitted sliced kalamata olives/Other ripe black olives||1⁄2 Cup (8 tbs)|
|Sliced provolone cheese/Other cheese||4 Ounce (Use Mild Variety)|
|Mild provolone cheese/Other mild cheese||4 Ounce|
|Hard-boiled eggs||2 , sliced|
|Green bell pepper/Red bell pepper||To Taste, thinly sliced|
|Capers||1⁄4 Cup (4 tbs), rinsed and drained|
|Roasted red peppers||1⁄2 Cup (8 tbs), chopped or cut into strips|
|Artichoke hearts||1 Cup (16 tbs), sliced into quarters|
|Fresh herbs||1⁄2 Cup (8 tbs) (Pesto Variety, Such As Basil, Marjoram, Thyme, Oregano)|
|Ground black pepper||To Taste|
Slice the bread in half lengthwise, nearly all the way through.
Open the loaf and spread the garlic on one of the cut sides.
Drizzle the olive oil on both sides.
Layer the tomato, cucumber, onion, olives, and any optional ingredients on one half of the bread.
Sprinkle with salt and pepper to taste.
Close the loaf and wrap it tightly with plastic wrap or aluminum foil.
Weight the full length of the Pan Bagnat with a heavy book (or with a baking tray topped with bricks, a 25-pound weight, a toddler, or whatever you can find) for 1 to 3 hours.
Slice and serve.