Pan Bagna

• 1 hero roll, small loaf of French bread, or hard round roll
• Olive oil
• Several thin slices of red or white onion
• Several strips of green bell pepper
• Several tomato slices
• Several anchovy fillets (or pieces of tuna if preferred)
• Several pitted black olives
• Salt and freshly ground black pepper
• 1 clove garlic, optional

Split the roll or bread and brush the bottom part lightly with olive oil. Let it stand for a while to let the oil sink in, then cover with onions. Top these with a green pepper strips, tomato slices, and a few anchovy fillets or, if you prefer, pieces of tuna. Slice a few pitted black olives, strew these on top, and season to taste with salt and pepper. Brush the top half of the roll with olive oil (if you are a garlic lover, rub it with a garlic clove first to give it a little more zing), put the halves together, press down firmly, wrap in foil, wax paper, or plastic wrap.