Baguette rolls with salad

Ingredients

• 8 leaves of lettuce
• 50 g cucumber
• 2 Tomatoes
• 1 can tuna (natural)
• 100 g black olives (pitted)
• 1 jar artichoke hearts (150 g drained weight)
• 0.5 bunch Basil
• 0.5 tsp mustard
• Salt
• Pepper (freshly ground)
• 2 tbsp white wine vinegar
• 5 tbsp olive oil
• 2 hard‑boiled eggs
• 4 baguette rolls

Instructions

1. 1.

   Wash, clean, dry and tear the lettuce into bite‑sized pieces. Slice the cucumber thinly. Wash the tomatoes, remove stems and cut into wedges.

2. 2.

   Drain the tuna, olives and artichoke hearts; break up the tuna with a fork and halve the artichokes. Remove basil leaves from stems. Mix mustard, salt, pepper and vinegar, whisk in 3 tbsp olive oil, then combine with the salad ingredients.

3. 3.

   Peel and quarter the eggs. Slice the baguette rolls and hollow them slightly. Drizzle the inside with remaining olive oil, season with salt and pepper. Spread the salad mixture and eggs on the bottom of each roll, top with the other half, and serve immediately.