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Provencal Sub Sandwich

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2 cans (6 ounces each) olive oil-packed tuna

1 loaf (1 pound) pain rustique or ciabatta bread

1 cup refrigerated tomato bruschetta topping

1 cup drained roasted red bell peppers

2 cups bagged spring greens mix

2 sliced pre-hard-cooked eggs

ground black pepper

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