Pressed Summer Sandwich With Eggs and Anchovies

Pressed Summer Sandwich With Eggs and Anchovies 4.5 23 5 1
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 341 calories
    • Fat 18 g
    • Sat Fat 4 g
    • Cholesterol 213 mg
    • Sodium 666 mg
    • Protein 13 mg
    • Carbohydrate 33 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 100 mg

Hollow out the bread by removing most of the inside crumb. Reserve ½ cup of the crumb for the filling.Place the olive oil, capers, parsley, garlic, anchovies, and ¼ teaspoon pepper in a food processor. Pulse 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-boiled 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.  

Ingredients

  1. Check 1 12-ounce round crusty bread, sliced in half horizontally
  2. Check 1/4 cup extra-virgin olive oil
  3. Check 4 teaspoons capers
  4. Check 1/4 cup fresh parsley leaves, loosely packed
  5. Check 2 cloves garlic
  6. Check 3 anchovies
  7. Check black pepper
  8. Check 1/2 medium orange bell pepper, thinly sliced
  9. Check 1/2 pint cherry tomatoes, halved
  10. Check 1/2 small red onion, thinly sliced
  11. Check 2/3 cup black olives, pitted and quartered
  12. Check 6 hard-boiled eggs, sliced in half lengthwise

Directions

  1. Hollow out the bread by removing most of the inside crumb. Reserve ½ cup of the crumb for the filling.
  2. Place the olive oil, capers, parsley, garlic, anchovies, and ¼ teaspoon pepper in a food processor. Pulse 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.
  3. Layer half the mixture in the bottom half of the hollowed-out bread. Top with the hard-boiled 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.
  4. Before serving, cut the loaf into 6 wedges with a sharp bread knife.