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In a bowl, place the tuna, olives, onion, vinegar, olive oil, and salt, and anchovies if desired, and mix until combined.
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Split the baguette pieces lengthwise, and layer the tuna mixture, egg slices, artichoke hearts, and arugula onto the bread.
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Serve, or wrap tightly in plastic wrap and/or parchment and refrigerate until you’re ready to eat them. The longer these sandwiches sit, the better they are, because the flavors will incorporate with each other and into the bread.