4 (4oz) Round Rustic Rolls
3 T. Sherry Vinegar
2 T. EE Olive Oil
2 cloves Garlic, minced
3 T. fresh Lemon Juice
2 T. chopped fresh Parsley
1/4 tsp. Pepper
1 (12oz) bottle roasted Red Bell Peppers, drained and sliced
4 Plum Tomatoes, cut into 1/4″ slices
24 Spinach Leaves
8 canned Anchovy Fillets, chopped (about 3/4 oz.)
4 thin red onion slices.

Split rolls in half. Hollow out top and bottom halves of the rolls leaving a 1/2 inch thick shell; reserve torn bread for another use. Combine vinegar, oil and garlic; stir with a whisk. Spoon vinegar evenly over cut sides of rolls. Combine juice, parsley, pepper and tuna. Spoon 1/2 C. tuna mixture on bottom half of each roll. Layer bell peppers, tomatoes, spinach, anchovies, and onion over tuna mixture. Cover with tops of rolls. Wrap each roll tightly with plastic wrap and refrigerate 2 hours or overnight.

Yield: 4 servings
Serving Size: 1 sandwich

Calories: 540
Fat: 16.4g
Fiber: 4.4g