Hollow out the bottom halves of the bread rolls. Boil the eggs in a large saucepan of water for 12 minutes. Drain and run under cold water, then peel and slice into discs. Place a mixture of spinach and lettuce leaves in the hollowed out base of the bread roll.
Top with slices of egg, tomato and a few anchovy fillets. Sprinkle over some finely sliced celery and a few black olives. Top with some tuna chunks and garnish with a few sprinkles of dried oregano.
Top with the top half of the bread rolls and season with salt and black pepper. − Serve immediately.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, always ensure eggs are cooked until the whites and yolks are solid.