Grilled Pan Bagnat

Directions

1. Heat an outdoor grill for medium direct heat.
2. Place the potatoes towards the hottest part of the grill for about 5 minutes, then move the potatoes towards the edge, or indirect heat area of the grill.
3. Move the scallions onto the grill, rotating them frequently to prevent overcooking. Remove when they have softened and developed color on the exterior.
4. Slice the bread in half horizontally, douse both open sides with olive oil. Place face down on the grill, checking about every 30 seconds. When grill marks are established and the toast has a bit of color, remove from the grill.
5. Place the tuna filets on the grill. Using a spatula, flip and rotate the tuna every minute to avoid overcooking. Remove from grill when the pink center becomes a thin line.
6. Prong the potatoes with a fork to ensure they are done and remove from the grill. Then smash the potatoes with the side of a large knife or spatula.
7. Spread the grilled sides of the bread with pesto, covering the entire surface. On one side of the loaf, layer sliced egg, followed by grilled whole scallions, smashed potatoes, tuna, capers, olives, tomatoes and parsley.
8. Place the remaining side of the pesto bread on top of the mountainous sandwich, cover with paper towels and press a cast iron skillet on top of the sandwich. Leave the sandwich with weighted element for a good hour.
9. Remove the weight and paper towels, slice the pan bagnat. Best enjoyed at room temperature.