Slice the tomatoes, radish, and onions into thin rounds.

Shell the hard-boiled eggs and cut them into rounds.

Thinly slice the bell peppers into lengths.

Slice olives into rounds.

Dip the anchovies in freshwater to desalt them.

Cut the bread rolls in half and remove the soft white middle from the centre of each half.

Rub the inside with the garlic clove.

Drench the inside with olive oil.

Sprinkle lightly with salt.

Finally, layer the inside of the bread roll with the sliced tomatoes, pepper, radish, onions, egg, olives, and finish with the anchovies.

Drizzle with lemon juice and olive oil.