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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Summer Veggie Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions