Rachel Khoo: The 'it' baguette

No one likes a soggy sandwich. While a good sarnie is up there with the most convenient of foods to transport, leave it sitting around too long and you are left with an unappetising and flaccid bit of bread. In this instance, I like to take my lead from the French.

The Niçois are particularly crafty with theirs, making the most of the soggy effect in the classic regional sandwich, pan bagnat, literally meaning ‘bathed/soaked bread’, drenched in delicious juices but held together by a sturdy baguette. You could think of this as a Niçoise salad in a baguette. Wrap it in clingfilm and there you have it: a sandwich that improves with age.

PAN BAGNAT

Makes 1 large baguette, to feed 4

2 red peppers

3 large tomatoes

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

2 tbsp capers, rinsed if salted

1 shallot, peeled and finely chopped

2 cloves garlic, peeled and minced

1 tin quality tuna (I like Ortiz)

2 tsp freshly squeezed lemon juice

2 eggs

1 baguette

2 tsp black olive paste or tapenade

Preheat the grill. Cut the peppers in half and remove the seeds. Place skin side up on a baking tray and grill on High until the skin blackens. Place in a plastic bag, leave until cool enough to handle, then peel away the skin and tear into strips.

Slice the tomatoes into rounds, place in a bowl and drizzle with the olive oil and balsamic vinegar. Mix in the capers, shallot and garlic. Season to taste.

Flake the tuna into a bowl and dress with the lemon juice. Place the eggs in cold water, bring to the boil and cook for 6 minutes. Drain under cold water and peel. Slice into rounds.

To assemble, cut the baguette all the way through lengthways. Spread the paste along the top of the bread and the juicy tomatoes along the bottom, then add the peppers. Evenly distribute the tuna on top together with the rounds of egg.

Wrap in clingfilm until needed, then cut into quarters to serve.