Niçoise On A Roll

• 1 crusty sourdough or other sandwich roll (3 to 4 oz.)
• About 1 tablespoon extra-virgin olive oil
• 1 thin slice red onion
• 3 thin slices firm-ripe tomato
• 6 thin slices cucumber
• 4 thin slices hard-cooked large egg
• 3 ounces (1/3 cup) drained canned tuna (in oil)
• 5 pitted nicoise olives
• 2 or 3 drained canned anchovies
• 2 to 3 teaspoons white wine vinegar
• Salt and pepper

1. Split roll in half horizontally; pull some of the soft interior out of top to accommodate filling. Drizzle cut surfaces with oil. On cut side of roll bottom, layer onion, tomato, cucumber, egg, tuna, olives, and anchovies. Drizzle evenly with vinegar, and sprinkle with salt and pepper to taste. Set roll top in place, cut side down, and press down gently.
2. Nutritional analysis per sandwich.

crusty, extravirgin olive oil, thin slice red onion, thin slices firmripe tomato, thin slices cucumber, thin slices hard, tuna, niueoise olives, anchovies, white wine vinegar, salt

Taken from www.myrecipes.com/recipe/nioise-on-roll (may not work)