People are really particular about this sandwich. If we're calling a spade a spade, it's basically Niçoise Salad in a sandwich but people tend to get really offended if you say that.
So, instead, I'll just say this: on my trip to Provence, I was eating this sandwich on the regular. There are countless variations (with cucumbers! roasted peppers! no tuna), but this version is my favorite. Loaded with olives, tomatoes, radishes, oil-packed tuna, and tons of basil, it is everything I love about Provence: bold, fresh, easy, and totally amazing.
or red wine vinegar
quartered (8 pieces total)
sliced paper thin
To Make The Anchovy Dressing: Whisk together the anchovy, garlic, vinegar, salt and pepper in a small bowl. While whisking constantly, slowly drizzle in oil. Add a pinch of salt and pepper, taste, and adjust as desired. If using a French roll, pull out some soft interior crumb to form a cavity.
To Assemble The Sandwich: Spread half of the artichokes and tuna on the bottom. Top with tomato and olives, then radishes, basil, and egg slices. Top with vinaigrette. Cover with second bread half and firmly press sandwich together. Wrap sandwich tightly in foil.
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