Pressed Summer Sandwich with Eggs and Anchovies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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