Pan Bagnat

1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chives
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 can artichoke hearts, chopped
1 (7 oz.) jar roasted bell peppers, drained and chopped
2 tablespoons capers
1/4 cup green onions, chopped fine

In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside. Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread.

Combine next 4 ingredients (tuna through green onions). Combine tuna mixture with vinaigrette. Stir to combine. Fill bread with tuna mixture, packing the bread tightly. Wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.


--Adapted from Alton Brown