A classic straight from the streets of Nice in southern France, this sandwich is one of the few that improves the longer it sits—so packing lunch the night before is a fail-proof (and incredibly easy!) strategy.
Make sure to use bread with a crusty exterior and chewy texture so it can absorb the dressing without falling apart. To make dressing:
Mix together red wine vinegar, extra-virgin olive oil, anchovy paste (if using), and salt and freshly ground pepper to taste. To make sandwich:
Slice open rolls and scoop out bread from top halves; set rolls aside. Start layering the bottom halves of rolls in this order: fennel, red bell pepper, egg, and tuna. Sprinkle each with 3 to 4 olives, 1/2 teaspoon capers, and fennel fronds. On top halves, place tomato slices. Drizzle dressing over both halves of each sandwich. Put sandwiches together, wrap tightly in plastic wrap, and keep cool until ready to eat. Get more creative lunch recipes