Pressed Summer Sandwich With Eggs And Anchovies

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1 12-ounce round crusty bread, sliced in half horizontally

1/4 cup extra-virgin olive oil

4 teaspoons capers

1/4 cup fresh parsley leaves, loosely packed

2 cloves garlic

1/2 teaspoon freshly ground black pepper

3 anchovies or 1/4 teaspoon kosher salt

1/2 medium orange bell pepper, thinly sliced

1/2 pint cherry tomatoes, halved

1/2 small red onion, thinly sliced

2/3 cup black olives, pitted and quartered

6 hard-cooked eggs, sliced in half lengthwise

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