Bocata with Tuna Belly, Manzanilla Olives, Anchovies and Egg

1 cup pimiento-stuffed green Manzanilla olives

1 European style bread

1 can Spanish tuna belly in olive oil

4 Spanish anchovies

4 white Spanish anchovies (boquerones)

1 heirloom tomato (sliced)

1 leaf romaine lettuce (chopped Julienne style)

3 piquillo peppers (seedless)

4 piparras peppers

1 egg (hard boiled and sliced)

½ cup mayonnaise

Sea salt to taste

Slice the bread lengthwise and spread both sides with mayonnaise. Set aside the top slice.

Arrange a bed of chopped lettuce on one side of the bread.

Place the sliced tomato on top of the lettuce.

Add the tuna belly on top of the tomato.

Strew the green Manzanilla olives across the tuna belly.

Cover the olives with the piquillo peppers.

Arrange the anchovies and boquerones lengthwise on top of the peppers.

Arrange the piparras and egg slices.

Flip the top slice of the bread onto the sandwich and enjoy!