Summer Veggie Sandwich Recipe

Name: Summer Veggie Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
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.
3
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4
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236

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.

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

You need 13 ingredients. The key ingredients include: 8 teaspoons extra-virgin olive oil, divided, 1 1/2 teaspoons red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon anchovy paste, and more.

Yes, Summer Veggie Sandwich falls under the Vegetarian 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.

Summer Veggie Sandwich

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