Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)

• 4 round, crusty sandwich rolls
• 8 teaspoons red-wine vinegar
• 4 teaspoons, plus 10 tablespoons, olive oil
• 1 cup peeled, seeded, diced red, ripe tomatoes
• 1 cup cored, seeded, julienned green pepper
• 1 cup shredded, unpeeled hothouse (so-called burpless) cucumber
• 1/2 cup trimmed, thinly sliced radishes
• 1 cup red onion, finely chopped
• 16 small, pitted green olives
• 16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)
• 4 teaspoons drained capers
• 2 teaspoons finely minced garlic
• 1/2 cup crumbled, drained tuna packed in oil
• 1/4 cup coarsely chopped fresh basil leaves
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 hard-cooked eggs, thinly sliced

1. Cut the rolls in half, sandwich fashion.
2. Pull out a small amount of the soft inner portion.
3. Crumble and set aside.
4. Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
5. Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs.
6. Toss gently to blend thoroughly.
7. Heap one-fourth of the salad onto four sandwich roll halves.
8. Top each with a second half and press.
9. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.

sandwich rolls, redwine vinegar, olive oil, red, green pepper, hothouse, radishes, red onion, green olives, black olives, capers, garlic, fresh basil, salt, freshly ground pepper, eggs

Taken from cooking.nytimes.com/recipes/10038 (may not work)