How To make Pungent French Roll Salad Sandwich

12 French rolls
Olive oil 2 red onions

chopped
2 green bell peppers :

diced
2 cucumbers

peeled and diced
24 anchovy fillets :

cut
4 large ripe tomatoes

peel seed dice
36 pitted black olives :

chopped
1/3 cup chopped fresh parsley
1/4 cup capers
mayonnaise
Split the rolls almost through and brush inside well with olive oil. Mix remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it falls. Takes the place of bread and potato salad at the picnic. (c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe: patH Sep 96]