The inspiration for this recipes was Pan Bagnat, the traditional Nice ¡°sandwich,¡± in which the top of a round loaf would be sliced off and some of the crumb hollowed out, mixed with tuna, olives, anchovies, etc. then spooned back in and the ¡°lid¡± put on top. Later variations are often made with ham and cheese, and sometimes peppers layered up neatly inside the bread ¡°shell,¡± but I thought it would be fun to stuff the ingredients between the slices of a whole loaf, and bake it. We often make this for lunch. and everyone loves it warm, but it is also a great picnic showstopper. You can carry it with you, still in its foil, then just open it up, drizzle with oil and let everyone help themselves. Although I have suggested using prosciutto and mozzarella, which melts very well, I always associate pain surprise with Provence, as I like to make it when I am there on holiday with the family, but using local cured ham and cheese instead.