by Flora Hogman

TRY THIS tasty sandwich for your next picnic or trip to the beach! It's a favorite in Provence, a region of southeastern France. In Provençal, pan bagnat means "bathed bread"--bathed in olive oil. Cooks in southern France use lots of olive oil because olive trees grow so well in the hot, dry Mediterranean climate. But they have South America to thank for the tomatoes!

What You'll Need:
1 small cucumber
1 teaspoon salt
1 medium-size tomato
1 small onion (optional)
1 large roll
2 tablespoons virgin olive oil
1 pinch black pepper
1/2 tablespoon vinegar
1 large fresh basil leaf, shredded
6 pitted black olives
2 canned anchovies or 1 ounce canned tuna

What to Do:

1. Peel cucumber and cut 3 or 4 half-inch slices. Sprinkle slices with salt and set aside for 15 to 20 minutes, then squeeze gently in your hand to remove excess water. Cut 3 or 4 thin slices of tomato and 2 or 3 thin slices of onion if desired.
2. Slice roll enough to open, but leave halves connected. Pour olive oil on inside of each half. Press halves tightly together so oil spreads evenly. Open and sprinkle pepper and vinegar on each half.
3. Layer cucumber, tomato, and onion slices, basil leaf, olives, and anchovies or tuna on one half of roll. Top with the other half, press together, and let cool in refrigerator for 30 minutes.