Pan Bagnat

• 6 sandwich buns, crusty mediterranean type preferred
• 2 tablespoons wine vinegar
• 4 tablespoons olive oil
• 1 clove crushed garlic
• 1 red onion, sliced
• 3 tomatoes, sliced
• 1 red bell peppers or 1 green bell pepper, sliced
• 1 English cucumber, sliced
• 1 cup canned tuna
• 3 hard-boiled eggs, sliced
• 12 cup sliced black olives
• 12 fresh basil leaves
• anchovy fillet, to taste (optional)

1. Remove some of the inner part of the rolls to make room for the filling.
2. Use bottled dressing or mix together wine vinegar, olive oil, and garlic.
3. Spread on the dressing.
4. Place the ingredients inside the rolls and then cover.
5. Wrap the sandwiches and let them set long enough for the dressing and juices to be absorbed by the roll, about 20 minutes.

buns, wine vinegar, olive oil, garlic, red onion, tomatoes, red bell peppers, cucumber, tuna, eggs, black olives, basil, anchovy fillet

Taken from www.food.com/recipe/pan-bagnat-99327 (may not work)