This is salade nicoise stuffed into a French bread and pressed with a weight to consolidate the filling of olives, tuna, peppers, tomatoes, and onions, all drizzled with oil and vinegar.

1 long crusty French bread
6 Greek black olives, pitted and coarsely chopped
1 can (6 1/2 to 7 oz.) light tuna in oil, drained
2 Italian plum tomatoes
1 green pepper, cored, seeded, and cut into thin strips
1 can (2 oz.) flat anchovy fillets, drained and spread out on paper towels
1 slice red onion, finely chopped
2 tbsp. olive oil
1 tsp. red wine vinegar
Freshly ground black pepper, to taste

Cut the French bread in half lengthwise and sprinkle one side only with the olives and tuna. Core the tomatoes, slice them crosswise, and set them on top of the tuna. Scatter the pepper strips, anchovies, and red onion on the tomatoes and drizzle some oil and vinegar over the ingredients. Generously pepper the sandwich and cover it with the plain half.

Wrap the sandwich tightly in foil to keep it together and set a roasting pan on top of it. Put enough cans of food into the pan to weight the sandwich with about two pounds and leave it for two hours.

Cut the sandwich into four sections and serve it with French cornichon pickles and a vinaigrette of potatoes.

Makes 4 sandwiches.