Summer Veggie Sandwich

By á-29965

Ingredients

• 8 teaspoons extra-virgin olive oil, divided
• 1 1/2 teaspoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon anchovy paste
• 1/4 teaspoon minced fresh garlic
• 1/4 teaspoon freshly ground black pepper
• 2 medium-sized ripe tomatoes, seeded and chopped
• 3/4 cup canned artichokes, drained and chopped
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1 (10-ounce) loaf ciabatta bread
• 1/2 small fennel bulb, thinly sliced
• 2 chilled hard-cooked eggs, sliced
• 12 fresh basil leaves

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Combine 2 tablespoons oil, vinegar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add tomato, artichokes, and olives; toss to coat. Let stand 5 minutes.

2. Cut ciabatta in half horizontally; remove insides of bread, leaving a 1/2-inch-thick shell. Spoon tomato mixture over bottom half, leaving some juices in bowl. Top with fennel, egg, and basil. Stir remaining 2 teaspoons oil into reserved juices; brush mixture over cut side of top half of bread. Place top half of bread on top of sandwich. Wrap sandwich tightly in foil; press gently. Unwrap; cut into 4 pieces using a serrated knife.

1. Combine 2 tablespoons oil, vinegar, and next 4 ingredients (through pepper) in a medium bowl, stirring with a whisk. Add tomato, artichokes, and olives; toss to coat. Let stand 5 minutes.

2. Cut ciabatta in half horizontally; remove insides of bread, leaving a 1/2-inch-thick shell. Spoon tomato mixture over bottom half, leaving some juices in bowl. Top with fennel, egg, and basil. Stir remaining 2 teaspoons oil into reserved juices; brush mixture over cut side of top half of bread. Place top half of bread on top of sandwich. Wrap sandwich tightly in foil; press gently. Unwrap; cut into 4 pieces using a serrated knife.