Adapted from “Recipes,” by Susan Spungen. You will have some vinaigrette left over; use it on a salad.
Ingredients
VINAIGRETTE
1 large garlic clove, chopped
1 teaspoon anchovy paste
1 tablespoon capers, rinsed
3 oil-cured olives, pitted
Pinch freshly ground black pepper
2 tablespoons red wine vinegar
6 tablespoons extra- virgin olive oil
SANDWICH
1 crusty French baguette
1 or 2 roasted or marinated peppers
1/2 cup cherry tomato halves
1 celery stalk, sliced
1/4 small red onion, thinly sliced
1 can (about 6 ounces) light tuna packed in olive oil, drained
1/2 cup oil-cured black olives, pitted and torn in half
2 hard-boiled eggs, sliced
1 tablespoon capers, rinsed
Freshly ground black pepper
8 large basil leaves
Directions
Make the vinaigrette by combining all ingredients in a mini food processor or blender. Blend about 30 seconds. Set aside.
Slice the baguette lengthwise, toward the bottom third of the loaf and hollow out the top half. Spoon some vinaigrette on both sides.
Layer the ingredients on the open baguette. Drizzle the remaining dressing over the top. Sprinkle with black pepper and top with basil leaves.
Close the baguette and wrap tightly in plastic wrap. Place it under a large cutting board and weigh it down with heavy pots or cans for 1 hour. Slice and serve.
