4 round rolls or a baguette cut into 6-inch pieces6 tablespoons medium or robust extra virgin olive oil3 ounces tuna8 anchovy fillets, rinsed and patted dry1 small onion, peeled and thinly sliced2 red bell peppers, charred with skin, ribs and seeds removed½ cup pitted Nicoise-style olives, rinsed, patted dryCut the bread in half lengthwise. Pull out some of the inside crumbs to make more room for the filling.Brush or drizzle the olive oil evenly over all the inner surfaces.Layer the filling ingredients on the bottom halves, and cover with the tops.Tightly wrap the sandwiches in plastic wrap for at least three hours at a cool room temperature before serving, or in a refrigerator overnight. Serve at room temperature.