Pan Bagnat with Tuna, Tomatoes, and Olives

• 2 1/2 T red wine vinegar
• 1 T capers, drained and chopped
• 1 1/2 tsp anchovy paste
• 1/2 tsp sugar
• 1/2 c olive oil
• 4 crusty French rolls, halved
• 2 cloves garlic, halved
• 2 large tomatoes, sliced
• Diamond kosher salt
• 4 hard-boiled eggs, cut into thin slices (optional)
• 8 radishes, thinly sliced (optional)
• One 6-7 oz can or jar of tuna
• 16 pitted kalamata olives, pounded flat (4 per sandwich)
• 1 red onion, thinly sliced and divided into rings
• 16 large basil leaves

For the dressing: combine the vinegar, capers, anchovy paste, sugar, and olive oil and whisk well. Brush both sides of the bread with the dressing. Rub the cut garlic over the cut and dressed bread.

On the bottom half of each piece of the cut bread, place a layer of tomatoes – and lightly salt them, then top them with the sliced, boiled egg, slices radishes, about 1/4 of the tuna, 4 olives, some red onion, and 4 basil leaves.

Top with the remaining pieces of bread. If you have time on your hands, wrap each sandwich with plastic wrap, press the sandwich with something heavy, and let sit for an hour or so – so that the bread absorbs some of the juices.

Serve and enjoy.