Carefully cut the cap of the bridge rolls. Hollow out the white soft bread, taking care not to break the rolls. Place the filling in a small mixing bowl and crumble with your fingertips. Stir in the caponata, tuna and tomato. Mix well and use this filling to stuff the bread rolls. Place on a baking tray. Cut slices of the cheese or mozzarella and put on top of each bridge roll. Decorate with olive and capers and bake in a moderate oven for a few minutes until the cheese melts, resembling a pizza.