Ingredients
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1 baguette, the wider type such as Pain (or 4 ciabatta rolls)
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extra virgin olive oil
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salt
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black pepper
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2 hard-boiled eggs, peeled and thinly sliced
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200 g good quality tuna
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3 -4 ripe tomatoes, sliced
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6 salted anchovies
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pitted black olives
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1/2 red onion, finely sliced into rings
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1/2 cos lettuce, leaves roughly torn (or something similarly crunchy)
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white wine vinegar
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1 garlic clove, peeled
Instructions
- Cut the baguette into even size portions.
- Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
- Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
- In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
- Drizzle with more oil, and a little white-wine vinegar.
- Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
- Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
- These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
- Take them on your picnic with wine, fruit and good company!
- Sublime!