Curtis Stone's Pan Bagnat

In order to get the most flavor out of this sandwich, Curtis Stone likes to make it up to two hours before serving. Wrap the finished product up in plastic and place it in the refrigerator while you wait. Then, share with your family or save for the next day's lunch. Or, instead of tuna, use leftover salmon from Curtis Stone's Roasted Salmon and Beets With Herb Vinagrette recipe

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1/2 cup Aioli
1/4 cup Creme fraiche or sour cream
1/2 cup Fresh basil leaves (torn)
Grated zest and juice of 2 lemons
1 pinch Kosher salt
1 pinch Freshly ground black pepper
2 cans (5 oz) Tuna packed in olive oil (drained)
1/4 cup Pitted kalamata olives (coarsely chopped)
2 tbsp Capers (drained and chopped)
1 can (14 oz) Loaf ciabatta bread (split horizontally)
2 cups Arugula leaves (not packed)
1 cup Torn radicchio leaves
4 Hard-boiled eggs (sliced)
2 Small Persian cucumbers or 1/2 English (hothouse cucumber, thinly sliced lengthwise)
1/2 Red onion (thinly sliced)

In a food processor, combine the aioli, creme fraiche, basil and half the lemon zest and juice and process for about 20 seconds, or until the basil is coarsely chopped but not pureed. Season to taste with salt and pepper. This is your basil mayonnaise.

In a small bowl, gently fold the tuna, olives, capers, and the remaining lemon zest and juice to combine, keeping the tuna in large chunks as much as possible.

Lay the ciabatta cut side up on a cutting board and spread the basil mayonnaise over both pieces.

Scatter the arugula and radicchio over the bottom piece.

Lay the slices of egg atop the lettuces and follow with the tuna mixture, cucumbers and onion. Top with the other piece of bread.

Cut into 4 sandwiches and serve.