Pan Bagnat

Ingredients (17)

• FOR THE VINAIGRETTE:
• 6 tbsp red wine vinegar
• 2 tbsp fresh basil
• 1/4 cup flat-leaf parsley
• 4 anchovy fillets
• 1 jalapeno
• 1 cup extra-virgin olive oil
• FOR THE SALAD/SANDWICH:
• 8 ciabatta rolls
• 1 lb olive oil-packed tuna
• 1 cup tomatoes
• 1/2 cup roasted red peppers
• 1/2 cup pitted Kalamata olives
• 1 large cucumber
• 1/2 cup red onion
• 2 hard-boiled eggs
• 2 tbsp capers