1 6 1/2 oz. can solid white tuna in water, well drained
4 hard-boiled eggs, sliced
4 T. capers, drained
4 tomatoes, thinly sliced
1 red bell pepper, cored and thinly sliced into rings
1 green bell pepper, cored and thinly sliced into rings
1 sweet red onion, thinly sliced
4 small loaves of peasant bread
Extra-virgin olive oil
Several large cloves of garlic, peeled and cut in half
Salt and freshly-ground pepper
Slice each loaf of bread in half horizontally, and rub the cut surfaces with the garlic cloves. Drizzle about 1 tablespoon of the olive oil on each half, and salt and pepper them.
For each sandwich, pile on slices of onion, tomato and bell pepper and sprinkle on a few capers. Top with 2 or 3 anchovy filets, chunks of the tuna and slices of hard-boiled egg. Put the tops on, squish them down, and wrap in lengths of waxed paper, twisting the ends.
Yield: 4 large sandwiches.