Summer's here in full bloom and the heat index makes chilly fall weather seem like it's more of an impossibility, rather than just right around the proverbial corner. In weather like this, it seems that the last place anyone wants to be is in their kitchen.

The good news is that you can still prepare something light and delicious tonight without spending a lot of time behind the stove. I have always really enjoyed entree salads. I love to have a big bowl of bright, fresh, carefully tossed greens, studded with vegetables or other ingredients and a protein to round it out nutritionally and to keep me full.

Pan bagnat is one of my favorite French recipes to prepare. It is a traditional Provencal sandwich, and is very similar to a Nicoise salad, served with baguette (two of my favorite things). You can prepare the sandwich with fresh tuna that has been seared, which really takes the sandwich up a notch in sophistication, but, traditionally, it is enjoyed with best-quality canned tuna, packed in olive oil.

I love to eat this sandwich with some additional fresh vegetables, so, feel free to take whatever vegetables you have left and make a side salad at accompany it. To be quite honest, many times, I don't even bother to make a sandwich out of these ingredients, and instead, I make a salad, then enjoy it with torn baguette. The thing that I love about cooking is that the recipe is just a guideline, so be creative and prepare it however YOU will like to eat it.

Pan Bagnat
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced

Directions

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. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.

To learn more about why the recipe recommends to enjoy the sandwich at room temperature, visit Themethodschool Facebook page, for additional tips. You can enjoy the sandwich cold, if you prefer.