Pepper and Anchovy Baguette Sandwich
Drain the anchovies from the brine and rinse in cold water for 15 minutes, so they are not as salty. Cut the rolls lengthwise and rub with the peeled, halved garlic clove.
Drizzle the bread halves with olive oil. Slice the tomatoes. Rinse the peppers, remove seeds and cut into thin strips. Slice the olives in half. Distribute the peppers, tomatoes and olives on the lower halves of bread and cover with the drained anchovy fillets.
Season well with black pepper. Cover with the other half of bread and press down gently. Serve the sandwiches within 15 minutes, when they are still juicy.