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]