Steinbeck Bagnat

• 2 ciabatta style rolls or the equivalent amount of sections of one ciabatta loaf.
• 1 four oz can of Cannery Row Sardine Co.TM sardines packed in olive oil or the equivalent in imported tinned sardines.
• 2 really good anchovy filets (don't wimp out on me)
• 1 sweet onion
• 1 heirloom tomato
• 1 bunch watercress
• 4 radishes---I like the French Breakfast variety because they grow well for me.
• Nicoise olives, pitted and sliced (optional)
• Sea salt and pepper
• Your best olive oil

1. The process: wash the watercress and maybe use a salad spinner to get water off. Slice the onions and tomato as thin as you can by hand and set aside. If you have a Kyocera hand slicer (remember mine is named Danton) use it to thinly slice the radishes.
2. Assembly: lay out a large sheet of plastic wrap on a board. Slice the roll in half lengthwise. Put the halves on the cling wrap and scoop out enough of the crumb so that you have two "canoes." Give both canoes a generous dose of your best olive oil.
3. Place a good handful of leaves on the first "canoe." Top this with the sardine and then the anchovies. Add tomatoes and onion in any order you would like. Finish with olives and radishes, all in a big pile. In the other canoe place the remaining cress. And turn over to cover the sandwich.
4. Wrap it all up in the cling wrap and refrigerate for a couple of hours. Repeat with as many rolls as you have.

ciabatta style rolls, four, filets, sweet onion, tomato, watercress, they grow well, nicoise olives, salt, olive oil

Taken from food52.com/recipes/2639-steinbeck-bagnat (may not work)