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One of the few sandwiches that improve the longer they sit. Slice open 2 ciabatta rolls (or 1/2 baguette; make sure to use bread with a crusty exterior and chewy texture so it can absorb the dressing without falling apart). Scoop out bread from top half of rolls, and set rolls aside. Remove and reserve green fronds from 1/2 small fennel bulb and then thinly slice it (1 sliced rib celery may be substituted). Cut 1/2 red bell pepper (or jarred roasted pepper) into thin rings, slice 1 hard-boiled egg, and open one 6-ounce can of tuna (solid white, packed in water). Start layering the bottom halves of rolls in this order: fennel, pepper, egg, and tuna. Sprinkle each with 3 to 4 pitted black olives (preferably oil-cured), 1/2 teaspoon drained nonpareil capers, and fennel fronds. On top halves, place thinly sliced ripe plum tomatoes. To make dressing, mix together 1 teaspoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1 teaspoon anchovy paste (optional), and salt and freshly ground black pepper to taste. Drizzle mixture over both halves of each sandwich. Put sandwiches together, wrap tightly in plastic wrap, and keep cool until ready to eat. Makes 2 servings.