Sandwich Nicoise From the galley of Marie Yates, Prego  
   
  • One large loaf French bread
  • 3 tbsp red wine vinegar
  • 1 small clove garlic, minced
  • ½ cup olive oil
  • Salt & Pepper
  • 1 6-½-oz can tuna, drained
  • 1 bell pepper, thinly sliced
  • 1 large tomato, thinly sliced
  • 2 hard-cooked eggs, sliced
  • 8-10 Greek olives, quartered
  • 2 oz anchovy, drained/chopped
  • Fresh basil
  • 2 cup torn romaine lettuce
  1. Split rolls in half lengthwise and pull out some of the bread center
  2. In a small bowl, beat together the vinegar, garlic, oil, salt and pepper
  3. Brush the rolls with some of the dressing
  4. Combine the remaining ingredients in a bowl,
  5. Toss with the remaining dressing
  6. Toss in lettuce just prior to serving
  7. Fill the loaf with the mixture
  8. Press bread halves together and cut in 4 pieces
  9. Wrap tightly in saran wrap and go sailing.