Pan Bagnat is an iconic Provencal sandwich which my mother taught us in childhood it’s base is Nicoise salad on bread. Returning from Provence I craved one after I was disappointedly served terrible version from a sandwich shop this summer slathered in mayonnaise, truly a faux pas. Pan Bagnat is a olive oil  soaked sandwich of tuna fish plus garnish of tomatoes, eggs, olives on a roll. Considering those I saw on the road I decided to research the type of roll I could produce here at home, here’s my version in levain mode.