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1
In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper.
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2
Slowly drizzle in oil, whisking constantly.
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3
If using a country loaf, pull out some soft interior crumb to form a cavity.
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4
If using a ciabatta, you won't need to eliminate anything.
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5
If using a Kirby cucumber, slice thinly.
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6
If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half.
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7
Thinly slice seedless half.
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8
Add sliced cucumber to vinaigrette and toss well.
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9
Spread half the cucumbers on bottom of bread.
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10
Top with tomato and onion slices, then with tuna, basil, olives and egg slices.
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11
Top egg with remaining cucumbers and vinaigrette.
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12
Cover with second bread half and firmly press sandwich together.
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13
Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag.
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14
Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it.
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15
Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still).
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16
Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.
