Maltese Tomato And Tuna Sandwich

• 1 loaf of crusty sourdough bread or ciabatta
• 2 very ripe, large, juicy tomatoes, any variety except Roma
• 2 hardboiled eggs, sliced
• 1 can Italian solid packed tuna in olive oil, such as Cento brand
• 1/2 cup cooked cannelini or other white beans
• 1/2 cup olives, pitted and sliced (your favorite variety)
• 1/4 red onion, very thinly sliced
• a handful fresh basil and mint leaves
• olive oil to taste
• salt and pepper to taste
• Garnish: your choice of assorted pickled vegetables

1. Slice bread into 4 sections, then slice each section in half.
2. Lightly toast sliced bread and set aside.
3. Cut tomatoes in half, then grate cut edges on largest holes of a box grater, capturing all pulp and juices and removing skins. Set aside in a bowl. (Traditionally, the tomato is cut and rubbed against the cut surface of the bread, but I prefer my method, which is less messy and keeps the bread more intact.)
4. Spoon and spread some of the tomato pulp and juices onto each piece of toasted bread.
5. Serve on a plate alongside an assortment of the remaining ingredients to layer into an open-faced sandwich. I recommend topping first with tuna, then with beans and olives, then garnishing with slices of onion and herbs.

crusty, very, eggs, italian solid packed tuna, cannelini, olives, red onion, basil, olive oil, salt, your choice

Taken from food52.com/recipes/16325-maltese-tomato-and-tuna-sandwich (may not work)