← Nouns Cooking · French

Ingredients

• 4 large round crusty rolls
• 1 clove Garlic, halved
• 4 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 3 ripe tomatoes, sliced
• salt and black pepper
• 2 Eggs
• 160 g tuna in olive oil, drained and flaked
• 1 green pepper, very thinly sliced
• 2 Spring onion, thinly sliced
• 50 g pitted Niçoise or black olives, halved
• 8 anchovy fillets (optional)
• 1 handful Basil
• 4 Radish, thinly sliced (optional)

Method

1. Boil the eggs for 9 min, cool them in cold water, then peel and slice.
2. Slice the tomatoes, sprinkle with salt and leave them for 10 min to release some juice.
3. Split the rolls and pull out a little of the soft crumb. Rub the cut sides with the garlic, then drizzle with the oil, vinegar and any tomato juices.
4. Layer the bottoms with tomato, pepper, spring onion, tuna, egg, olives, anchovies, radishes and basil, seasoning as you go. Put the lids on.
5. Wrap each sandwich tightly in baking paper or cling film and press under a board weighed down with tins for at least 1 hour (or overnight in the fridge) so the juices soak in.

Tips

• Pressing is not optional: it melds the flavours and turns the bread deliciously soft and juicy.
• Keep it cool if carrying it on a picnic, as it contains egg and fish.

Sources

Written in our own words after cross-checking these recipes:

Serious Eats BBC Good Food