Pressed Summer Sandwich with Eggs and Anchovies

Pressed Summer Sandwich with Eggs and Anchovies
Photo by Quentin Bacon

Ingredients

  • 1 12-ounce round crusty bread, sliced in half horizontally
  • 3 anchovies or 1/4 teaspoon kosher salt
  • ½ pint cherry tomatoes, halved
  • ¼ cup fresh parsley leaves, loosely packed
  • 2/3 cup black olives, pitted and quartered
  • 6 hard-cooked eggs, sliced in half lengthwise
  • 2 cloves garlic
  • + 5 more ingredients
    • ¼ cup extra-virgin olive oil
    • ½ small red onion, thinly sliced
    • ½ teaspoon freshly ground black pepper
    • ½ medium orange bell pepper, thinly sliced
    • 4 teaspoons capers

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 bo...

View full recipe at My Recipes

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