A round crusty roll soaked with fruity olive oil and filled with tuna, hard-boiled eggs, crisp vegetables, and briny olives.
Ingredients
-
2 large round crusty rolls
-
200g canned tuna in olive oil, drained
-
2 hard-boiled eggs, sliced
-
2 ripe tomatoes, sliced
-
1 small red onion, thinly sliced
-
1 green bell pepper, sliced
-
8 nicoise olives
-
6 fresh basil leaves
-
4 tbsp extra-virgin olive oil
-
1 tbsp red wine vinegar
-
Salt and pepper
Instructions
-
1
Halve the rolls and drizzle both cut sides generously with olive oil and vinegar.
-
2
Layer tomato slices on the bottom halves. Season with salt and pepper.
-
3
Add tuna, breaking it into chunks. Layer eggs, onion, pepper, olives, and basil.
-
4
Close the sandwiches and wrap tightly in cling film.
-
5
Press under a weighted plate for at least 1 hour so the bread absorbs all the juices.
-
6
Unwrap and serve at room temperature.
Did You Know?
The name means bathed bread in Monegasque dialect, referring to the essential step of letting the bread soak up olive oil and vegetable juices.