1 cup pimiento-stuffed green Manzanilla olives from Spain
1 European style bread
1 can Spanish tuna belly in olive oil
4 Spanish anchovies
4 white Spanish anchovies (boquerones)
1 heirloom tomato (sliced)
1 leaf romaine lettuce (chopped Julienne style)
3 piquillo peppers (seedless)
4 piparras peppers
1 egg (hard boiled and sliced)
½ cup mayonnaise
Sea salt to taste
Slice the bread lengthwise and spread both sides with mayonnaise. Set aside the top slice.
Then, arrange a bed of chopped lettuce on one side of the bread and place the sliced tomato on top of the lettuce.
Add the tuna belly on top of the tomato and strew the green Manzanilla olives from Spain across the tuna belly.
Cover the olives with the piquillo peppers and arrange the anchovies and boquerones lengthwise on top of the peppers.
Finally arrange the piparras and egg slices and flip the top slice of the bread onto the sandwich.