- 1 fennel bulb, halved and cut crosswise into very thin slices
- 1 cup drained and rinsed canned chickpeas (from one 15-ounce can)
- 1/3 cup black olives, such as Niçoise or Kalamata, pitted and coarsely chopped
- 2 tablespoons drained capers, chopped
- 1/3 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 large tomato, chopped
- 4 teaspoons wine vinegar
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 large crusty rolls, split
- 1. In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
- 2. Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
- 3. If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
- Variations:: Other delicious ingredients to add to the sandwich include strips of raw green bell pepper or roasted red bell pepper, sliced hard-cooked egg, a small can of drained tuna, a few chopped anchovy fillets, or a handful of fresh basil leaves.
- Wine Recommendation: Not only are rosé wines a perfect match for sandwiches, they're also delightful with foods highlighting the flavors of southern France. Try one from the region of Provence.
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