Summer Veggie Sandwich

Name: Summer Veggie Sandwich
Yield: Serves 4 (serving size: 1 piece)
Ingredients: 8 teaspoons extra-virgin olive oil, divided; 1 ½ teaspoons red wine vinegar; ½ teaspoon Dijon mustard; ½ teaspoon anchovy paste; ¼ teaspoon minced fresh garlic; ¼ teaspoon freshly ground black pepper; 2 medium-sized ripe tomatoes, seeded and chopped; ¾ cup canned artichokes, drained and chopped; ¼ cup pitted kalamata olives, coarsely chopped; 1 (10-ounce) loaf ciabatta bread; ½ small fennel bulb, thinly sliced; 2 chilled hard-cooked eggs, sliced; 12 fresh basil leaves

3 Ratings
3 Reviews

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.

By Laraine Perri

Recipe by Cooking Light June 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: 1 piece)

Nutrition Info

Directions

Step 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.

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Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

271 calories; fat 13.4g; saturated fat 2.2g; mono fat 8.3g; poly fat 1.5g; protein 9g; carbohydrates 29g; fiber 3g; cholesterol 96mg; iron 3mg; sodium 473mg; calcium 38mg.

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leaavon

07/19/2015

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!

kclarkATL

06/23/2015

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.

steponme

05/22/2015

Made exactly as written, wasn't sure I'd like the fennel in it, but everything melded together wonderfully. Came together quickly and was very filling.

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Summer Veggie Sandwich

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Summer Veggie Sandwich

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Summer Veggie Sandwich

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (3)

All Reviews for Summer Veggie Sandwich