Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The fillings can vary. For example, Bordeaux-born Monégasque Celine Beteta Wong, who works in the office of the Monaco Consulate in New York, says she also fills her Pan Bagnat with tuna. It can be a complete meal - great for a picnic or bag lunch.

• 4 round rolls
• 2 anchovies, rinsed and chopped
• 1 teaspoon olive oil
• 1 medium onion, minced
• 2 small black olives, rinsed and pitted
• 1 green pepper, cored and thinly sliced
• 1 tomato, sliced
• 1 hard boiled egg, chopped
• 1 tablespoon vinegar

* 1. Slice the roll in half horizontally. Remove part of the bread to allow space for the filling.
* 2. Divide all the filling evenly among the 4 rolls. Begin by drizzling the bottom of the rolls with a little oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are using it) and olives into each roll bottom (the filling amounts are personal choices).
* 3. Season to your taste with viengar. Cover each roll with a top half. Serve cold.

* SERVES:6