VINAIGRETTE INGREDIENTS:

2 anchovy fillets, minced (optional)

1 very small garlic clove or a small amount of shallots, minced

1 tsp red wine vinegar

½ tsp Dijon mustard

Pinch of salt and freshly ground pepper

2 Tbsp extra virgin olive oil

To make the vinaigrette, whisk together everything but the olive oil in a small bowl. While continuing to whisk, very slowly drizzle in the olive oil in a slow, steady stream. Set this vinaigrette aside.

Cut the loaf of bread in half lengthwise to create two long halves. If your bread is fairly dense, remove some of the interior so you can fit all the fillings. Drizzle the bread with olive oil and sprinkle with salt. On the bottom half of the bread, spread the flaked tuna or mashed bean and artichoke hearts. Drizzle the vinegar or lemon juice over top of the protein.
Next, layer the rest of the ingredients in whatever way you think will be most structurally sound. I like to end with tomatoes and basil, as these transfer a nice flavor to the bread. If you are missing any of the vegetables, or have others you think would be tasty in this sandwich, play around with those options!
Once all your veggies are on the sandwich, finish by carefully pouring the vinaigrette over the vegetables and placing the top layer of bread on. Wrap the entire loaf tightly in plastic wrap, place it on a plate in the refrigerator, and top it with something quite heavy to weigh it down.
Let it sit for at least an hour before slicing it and eating it.