Summer Veggie Sandwich

Cooking Light
Summer Veggie Sandwich Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Scooping out part of the bread in this simple version of pan bagnat allows for more tasty fillings and acts as a hull to collect flavorful tomato juices. Make breadcrumbs with scooped-out bread.

Serves 4 (serving size: 1 piece)


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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


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.

Created date

April 2015

Nutritional Information

Calories 271
Fat 13.4 g
Satfat 2.2 g
Monofat 8.3 g
Polyfat 1.5 g
Protein 9 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 96 mg
Iron 3 mg
Sodium 473 mg
Calcium 38 mg