Ingredients

Serves 8

500gr chargrilled eggplant
12 pieces grilled capsicum
4 ripe Roma tomatoes, seeded and coarsely chopped (use semi or sun dried if you prefer)
100gr pitted olives (use your favourite)
½ Spanish onion, finely sliced
200gr chargrilled artichoke hearts, sliced
4 hardboiled eggs, sliced
2/3 cup pesto
425gr tin tuna (or use fresh and grill if you prefer)
1 tbsp red wine vinegar
¼ cup olive oil
Salt & Pepper, to taste
16 dinner rolls (or a large cob loaf)

Method

Cut the top off each bread roll (or Cobb loaf) and set aside.  Scoop out some of the bread, leaving a shell about 1cm thick.  Combine tomatoes, capsicum, olives, onion and eggplant in a bowl.  Season to taste with salt and pepper, drizzle with vinegar and olive oil and toss gently to combine.

Divide vegie mixture between rolls, top with a layer of artichoke and hard boiled eggs.  Spread a little pesto over the egg slices and replace tops of rolls.  Wrap tightly in glad wrap and refrigerate for at least 1 hour to allow flavours to develop and mingle.  Cut rolls in half to serve or into wedges if using a large loaf.

Notes: These rolls are a good idea if you are having a casual lunch at home or even for brunch.  I like them for picnics, and in winter you can wrap them in foil and put them on the barbecue.  The fillings above are the classic ones, but I have made variations in the past with things like ham, salami, prosciutto, mozzarella etc.  It then becomes like an antipasto platter in your hand!