Pan Bagna

• 1 garlic clove, peeled and chopped
• Pinch of salt
• 3 tablespoons good-quality olive oil
• 1 tablespoon red wine vinegar
• 4 or 5 very thin slices onion
• 4 or 5 thin slices red, ripe tomatoes
• 2 or 3 sliced radishes
• 3 or 4 pitted black Mediterranean-style olives
• 2 to 3 tablespoons well-drained canned tuna
• 6 anchovy fillets

1. Cut roll in half and, using a fork, scrape away some of the bread crumbs from the middle of each half, leaving more room for sandwich ingredients.
2. With the flat blade of a knife, mash garlic to a paste with the salt.
3. Mix with olive oil and vinegar and coat the open side of each half of the roll with the mixture.
4. Set aside for about 20 minutes to let the bread get impregnated with the oil and vinegar.
5. On bottom half of roll, layer onions, tomatoes, radishes and olives.
6. Sprinkle the flaked tuna over the top and arrange the anchovy fillets in a lattice pattern.
7. Place top half on the sandwich.
8. Weight the sandwich down to press ingredients together and set aside for an hour or longer.
9. Just before serving, remove weights and cut sandwich in half.

garlic, salt, olive oil, red wine vinegar, onion, thin slices red, radishes, black mediterraneanstyle, well, anchovy

Taken from cooking.nytimes.com/recipes/9965 (may not work)