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.
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
How to Make It
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.
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.
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Made this on a whim...had never tasted fennel before! It MADE the sandwich....the crisp, slightly licorice flavor really set off the tomatoes, artichokes and kalamata olives! This is our favorite summer meal...have made it at least 5 times since the June issue arrived! Love Cooking Light, but you outdid yourselves on this one!
I get annoyed when people write rave reviews then say how they changed the recipe but... I subbed red onion for the fennel cause I had some extra, sherry vinegar cause that's what I had and miso for the anchovy paste to make it vegetarian. It was so good I made it twice in one week.
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