1 lg. roasted red bell pepper
1 8" round French or Italian bread loaf
1/3 c. olive oil
2 tbsp. red wine vinegar
1 tbsp. minced fresh basil or 1 tsp. dried basil
2 garlic cloves, minced
6 anchovy fillet
4 hard boiled eggs, sliced
2 med. tomato, sliced
1 (6 1/2 oz.) can oil packed tuna, drained
8 oil-cured black olives, halved & pitted
1/4 c. fresh parsley, minced
Pepper

Cut bread in half horizontally. Remove the center of each half leaving a 1 inch thick bread shell. Combine oil, vinegar, basil and garlic. Brush bread shells with dressing. Layer remaining ingredients in bottom of bread shell, season with pepper. Cover with top half and press. Wrap tightly in foil. Cover with a 3-5 pound weight and refrigerate 30 minutes. Cut into wedges. Serves 6.