Who doesn't love a picnic! You don't have to go to the beach or hiking for a picnic. The back yard works just fine, so does the kitchen table. It is going to be 100 degrees plus the next few days. I'm not cooking! These sandwiches can be prepared in the morning and tucked away in the refrigerator for the flavors to mingle. Perfect for a hot summer day.
4 medium sandwiches
4 medium sized French rolls (about 7-inches long)
1/2 cup olive oil
2 cloves garlic, minced
1 green or red pepper, cut in thin strips
1 small red onion, sliced
1 large can tuna (12-1/2 ounce)
1/2 cup chopped or sliced black olives
2 ounces anchovies,drained (optional), but they sure are good
3 tablespoons wine vinegar
freshly ground black pepper
Slice the rolls in half. Make a shallow hollow in each half of the roll to give space for the filling. Brush both sides of the rolls with the olive oil and minced garlic.
Layer the bottom half with the ingredients in any order you like. Drizzle the vinegar over the filling and sprinkle with pepper. Close sandwich. Wrap in foil or plastic wrap. Press together and place in the refrigerator with a weight on the top. This can be a heavy frying pan or any handy heavy item. I keep bricks wrapped in foil for this and other such purposes. Keep the sandwich weighted for an hour. Remove weight and keep refrigerated until serving time. You can also use a round or long loaf of bread, which can be cut into wedges or sliced.