Pressed Summer Sandwich with Eggs and Anchovies

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 9 Hours, 45 Minutes

Nutritional Information

Calcium 100 mg
Calories 341
Caloriesfromfat 0 %
Carbohydrate 33 g
Cholesterol 213 mg
Fat 18 g
Fiber 3 g
Iron 4 mg
Protein 13 mg
Satfat 4 g
Sodium 666 mg

Ingredients

1 12-ounce round crusty bread, sliced in half horizontally
1/4 cup extra-virgin olive oil
4 teaspoons capers
1/4 cup fresh parsley leaves, loosely packed
2 cloves garlic
1/2 teaspoon freshly ground black pepper
3 anchovies or 1/4 teaspoon kosher salt
1/2 medium orange bell pepper, thinly sliced
1/2 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
2/3 cup black olives, pitted and quartered
6 hard-cooked eggs, sliced in half lengthwise

Preparation

Hollow out the bread by removing most of the inside crumb. Reserve 1/2 cup of the crumb for the filling. Place the olive oil, capers,parsley, garlic, pepper, and anchovies (or salt) in a food processor. Process until the garlic is finely chopped, 1 to 2 minutes. Transfer the mixture to a large bowl. Add the bell pepper,tomatoes, onion, olives, and the reserved bread filling. Toss to combine.Layer half the mixture in the bottom half of the hollowed-out bread. Top with the hard-cooked eggs and the remaining mixture. Replace the top of the loaf. Wrap the filled loaf with plastic wrap. Weigh it down with a heavy object, such as a cast-iron skillet filled with cans. Place it in the refrigerator. Let sit at least 10 hours or overnight. Before serving, cut the loaf into 6 wedges with a sharp bread knife.

Note:

Sara Neumeier,

August 2004