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Slice the tomatoes, radish and onions into thin rounds.
Shell the hard boiled eggs and cut into rounds.
Thinly slice the bell peppers into lengths.
Pit the olives and slice into rounds.
Dip the anchovies in fresh water to desalt them.
Cut the bread rolls in half and remove the soft white middle from the centre of each half.
Rub the inside with the garlic clove.
Drench the inside with olive oil.
Sprinkle lightly with salt.
Finally, layer the inside of the bread roll with the sliced tomatoes, the pepper, radish, onions, egg, olives and finish with the anchovies.
Drizzle with lemon juice and olive oil.
You can wrap them in cling film or foil and put in the refrigerator overnight and they will be ready for your lunch or picnic. They seem to improve if left this way as the bread becomes soaked with the olive oil which is what is how they should be. If you don't like anchovies you can use tuna instead or simply have a vegetarian version.