How To Make Pan Bagnat Recipe

Gently boil eggs for 15 minutes and plunge them into cold water to make them easier to peel. Shell the hard-boiled eggs and cut them into rounds.
While the eggs cook:
- Slice the tomatoes, radish, and onions into thin rounds.
- Thinly slice the bell peppers into lengths.
- Slice the olives into rounds.
Dip the anchovies in freshwater to desalt them.
Cut the bread rolls in half and remove the soft white middle from the centre of each half. (Save the centre of the buns and later cut them into 1-inch cubes (roughly) and toast in a non-stick frying pan to make croutons for later use.)
Rub the inside of each bun half with the garlic clove.
Drench the inside with olive oil, using 1 tablespoon per half bun.
Sprinkle lightly with salt.
Finally, layer the inside of the bread roll with the sliced tomatoes, pepper, radish, onions, egg, olives, and finish with the anchovies.
Drizzle with lemon juice and olive oil.
Close the sandwich and wrap with clear wrap. Don't skip this step; place the wrapped buns on a plate in the fridge, with another plate on top of the sandwiches, with a weight on top of that. Leave for at least one hour or overnight is even better.