Pan bagnat literally translated is "wet bread" – the idea is for the oils to soak into and flavor the bread, making it a perfect brown-bag lunch solution. Substitute fresh basil for the lettuce, and cucumbers or roasted red peppers are a nice addition. Anchovy fillets are often added to this summery staple from southern France, or add one tablespoon of anchovy paste to the tapenade.

Posted with permission from www.grocery.coop