Pressed Summer Sandwich With Eggs And Anchovies Recipe

Name: Pressed Summer Sandwich With Eggs And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pressed Summer Sandwich With Eggs And Anchovies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressed Summer Sandwich With Eggs And Anchovies

How did you like this recipe?

Frequently Asked Questions