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Pressed Summer Sandwich with Eggs and Anchovies

Photo: Quentin Bacon
Prep time 15 mins
Other time 9 hrs, 45 mins
Yield

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

Nutrition 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

How to Make It

  1. 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.