2 sourdough French rolls
1 Tablespoon butter
dash of garlic powder
1 Tablespoon Dijon mustard
extra virgin olive oil
2 eggs
6 new, tiny fingerling potatoes
1 Tablespoon olive tapenade (Use nicoise olives to make your tapenade if you can find them.)
anchovy paste to taste
1 very small red pepper, sliced thinly
dried parsley
salt and pepper to taste
1 Tablespoon of chopped green onions
1 can of tuna packed in olive oil
1 heirloom tomato, sliced thinly

Wash potatoes. Put a small pot of water on to boil. Sprinkle in some salt and add the potatoes. Once the water begins to do a roiling boil, carefully put the eggs in. Put on a lid and turn off the fire. Let the potatoes and eggs sit for 20 minutes. Pour off the water and rinse with cold water until the eggs are only slightly warm to the touch. Peel the eggs and slice. Cut the potatoes in half and drizzle with olive oil as well as sprinkling them with salt, pepper, and parsley. Set aside.

While the potatoes and eggs sit, warm a stove top griddle over low heat. Slice the rolls in half, butter each half and sprinkle with garlic powder. Place on the griddle until the open faces of the bread is golden brown. Remove from heat.

Spread mustard on each piece of bread. Spread tapenade on one slice of each roll and anchovy paste on the other slices. Sprinkle the onions on the tapenade side and press down lightly. Then assemble the sandwiches with the rest of the ingredients, layering carefully so everything doesn’t slide right out. I put the tuna on top of the anchovy paste, the red pepper next, then the tomato, egg slices, and finally, the potatoes.
This is a huge sandwich, so feel free to share the other half with your other half and save the other sandwich for later.
Serve with a side of green beans (a staple of Salad Niçoise), and enjoy this last breath of summer.