Pan-Bagnat (A Mediterranean Sandwich With Salade Nicoise)

4 round, crusty sandwich rolls
8 teaspoons red-wine vinegar
4 teaspoons, plus 10 tablespoons, olive oil
1 cup peeled, seeded, diced red, ripe tomatoes
1 cup cored, seeded, julienned green pepper
1 cup shredded, unpeeled hothouse (so-called burpless) cucumber
½ cup trimmed, thinly sliced radishes
1 cup red onion, finely chopped
16 small, pitted green olives
16 small, pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)
4 teaspoons drained capers
2 teaspoons finely minced garlic
½ cup crumbled, drained tuna packed in oil
¼ cup coarsely chopped fresh basil leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 hard-cooked eggs, thinly sliced

Nutritional Information
- Nutritional analysis per serving (4 servings)
  594 calories; 47 grams fat; 7 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 14 grams protein; 96 milligrams cholesterol; 670 milligrams sodium

Four servings

Cut the rolls in half, sandwich fashion. Pull out a small amount of the soft inner portion. Crumble and set aside.
Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.
Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining four teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.
Heap one-fourth of the salad onto four sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve.

15 minutes