Saturday Lunch: Pan Bagna

This is inspired by a recipe in Bittman that has been begging me to make it for a couple of years.
To make the sandwich, I hollowed out a loaf of pain de compagne and filled it with: grilled chicken breast, grilled onions, roasted pepers, cornichons, marinated artichoke hearts, anchovies, capers, and basil leaves. I dressed the whole thing with good olive oil and lemon juice, then put it in the fridge overnight under a brick.

This was gooooood eating.