-
1
Place the eggs in a saucepan; cover with water.
-
2
Bring to a boil and cook for 8 to 10 minutes.
-
3
Drain and cool in a bowl of cold water.
-
4
Meanwhile, combine the vinegar, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
-
5
Whisk in the olive oil.
-
6
Put the rolls cut-side up on a work surface and lightly drizzle with a quarter of the dressing.
-
7
Place the arugula on the roll bottoms.
-
8
Top with the sliced tomato, onion and artichokes.
-
9
Season with salt and drizzle with another quarter of the dressing.
-
10
Drain the tuna, but leave lightly coated with oil.
-
11
Toss the tuna in the remaining dressing, then divide among the sandwiches.
-
12
Peel and thinly slice the hard-boiled eggs and layer the slices over the tuna.
-
13
Top with the anchovy fillets, if desired, then the olives and radishes.
-
14
Cover with the roll tops, pressing gently but firmly.
-
15
Wrap the sandwiches in plastic wrap and place a skillet on top to weigh them down; set aside for at least 15 minutes so the bread absorbs the flavors.
-
16
Per serving: Calories 520; Fat 29 g (Sat.
-
17
5.3 g; Mono.
-
18
15.5 g; Poly.
-
19
6 g); Cholesterol 187 mg; Sodium 611 mg; Carbohydrate 30 g; Fiber 2 g; Protein 34 g
-
20
Photograph by Antonis Achilleos
