This sandwich is great for summer picnics. It's also great in the dead of winter when you're craving a taste of summer!

1 TBSP red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
pinch of black pepper
3 TBSP olive oil
1 baguette, 16 to 18 inches long
2 cans tuna, drained and crumbled
1 small green pepper, thinly sliced into rings
1 small red onion, thinly sliced into rings
2 hard boiled eggs, sliced
1 cup Kalamata olives, chopped
1 tomato, thinly sliced

In small bowl, whisk vinegar, mustard, salt and pepper together. While whisking, slowly add olive oil to make an emulsion. Set aside.

Cut baguette in half horizontallly and remove some of the bread from the center of both halves to form a small cavity.

On bottom half of bread, layer tuna, green pepper, onion, eggs, olives and tomato in that order. Drizzle the emulsion sauce over all and top with the other bread half. Wrap sandwich tightly in plastic wrap.

Let sandwich stand at room temp for 2 hours before slicing and eating.