Salad on a Roll

Pan bagnat is a classic southern French sandwich, essentially the makings of a niçoise salad inside a baguette or a round, hard roll. I suggest adding a tomato in the summer, but at any time of year there are plenty of great foods that can be included.
For the dressing:
1 garlic clove
Salt and freshly ground pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon sherry vinegar, red wine vinegar or champagne vinegar
1 tablespoon extra virgin olive oil

For the salad mixture:
1 small carrot, grated (about 1/4 cup grated carrot)
1/2 to 3/4 can water-packed tuna, drained
4 or 5 thin slices of cucumber
A generous handful of lettuce, arugula, baby spinach or spring salad mix
A few thin slices red or green pepper
1 slice red onion
A few leaves fresh basil, chiffoned
1/2 hard-cooked egg, sliced
1 bun or length of baguette
1. To make the dressing, mince the garlic with a generous pinch of salt. With a whisk, work in the Dijon mustard, lemon juice, vinegar and olive oil. Add pepper and set aside.
2. Combine all of the salad ingredients except the hard-cooked egg in a bowl, and toss with the dressing until thoroughly coated. Pile half of this mixture onto the bottom half of the bread. Push it down, and arrange the slices of hard-cooked egg on top. Season if you wish with salt and pepper, then pile the remaining salad on top of the eggs. It will look like a lot, but it will compress. Cover with the top bun, press down and wrap tightly in plastic. Allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before cutting in half. Wrap the half you don’t eat tightly, and refrigerate.
Note: In season, add 1 small tomato, sliced, to the mix. You can mix it with the salad, or layer the slices over the egg.