Ingredients

4 round rolls
2 anchovies, rinsed and chopped
1 tsp. olive oil
1 medium onion, minced (optional)
2 small black olives, rinsed, pitted
1 green pepper, thinly sliced
1 tomato, sliced
1 hard boiled egg, chopped
1 Tbsp. vinegar

Cooking Instructions

Slice rolls in half horizontally. Remove part of the bread to allow space for filling. Divide filling evenly among 4 rolls. Begin by drizzling bottom of rolls with a little oil. Drop some onion, bell pepper, tomato, egg, anchovy and olives into each roll bottom. Season with vinegar, to taste. Cover with top half of roll. Serve cold.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)