The best kind of sandwich is one that won't sog out on your while you're carrying it to your destination
3 tablespoons white wine vinegarKosher salt and freshly ground black pepper2 6.7-ounce cans olive oil–packed tuna, drained3 hard-boiled large eggs, peeled, slicedToss fennel, olives, oil, vinegar, capers, and red pepper flakes in an airtight container or resealable plastic bag; season with salt and pepper.Toss fennel-olive mixture with cucumber and tuna in a medium bowl; season with salt and pepper. Let sit, tossing occasionally, 10 minutes.
Scoop out inside from top half of bread; discard . Layer bottom half of bread with tuna mixture, then top with eggs and arugula. Close up sandwich. Place a large heavy skillet or pot on top of sandwich to weigh down and let sit at room temperature, turning once, until evenly pressed, about 2 hours .
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