In the Provencal dialect, “pan bagna” means “moist bread.” In this lightened version of the classic Mediterranean sandwich, a filling of hard-boiled eggs is seasoned with pungent black olives, mustard and a subtle hint of anchovy. For a truly great sandwich, use the best-quality bread you can find.
Make Ahead Tip: The sandwiches will keep, wrapped in plastic wrap, in the refrigerator or in a cooler with a cold pack for up to 8 hours.
Ingredient note: You can make your own mesclun by combining your choice of tender greens, both bitter and mild.
Tip: To make hard-cooked eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the barest simmer for 10 minutes. Pour off hot water and run cold water over the eggs until completely cooled. To peel, crack the shell, then roll egg between your palms to loosen shell. Peel, starting at the large end. Rinse under cold water or dip in water to remove bits of shell.
1/2 vegetable, 1/2 medium-fat meat, 1 fat