CHEF JEFF — ONE BYTE AT A TIME: Tomato and Tuna Pan-Bagnat

This sandwich would be perfect picnic fare.

Tomato and Tuna Pan-Bagnat

1 olive sourdough loaf

3 tablespoons olive oil

Slow-roasted tomatoes

1 ounce arugula

1 to 2 cans tuna in oil

Heat oven to 275 degrees. Line rimmed baking sheet with parchment paper. Half 1 quart cherry tomatoes; lay skin down in single layer on sheet. Scatter over 1 to 4 cloves garlic, skin on, crushed, 4 sprigs thyme; season with ¼ teaspoon salt, pinch sugar. Drizzle with 3 tablespoons oil. Bake until tomatoes are semi-dry but still succulent, 2 hours; cool. Slice off top third of loaf to create lid; pull out some of insides, leaving ½-inch-thick shell. Drizzle oil over cut surfaces. Spoon 2/3 of tomatoes into base; lay half of arugula on top. Spread with tuna; add remaining arugula. Spoon remaining tomatoes into lid; carefully replace lid. Wrap loaf snugly in plastic; place in baking dish. Place light dish on top of sandwich. Loaf should be firm enough to slice without squashing it. Chill 2 hours; bring to room temperature. Slice into 6 servings.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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