Nicoise Sandwich
From the streets of Nice comes the inspiration for this little sandwich known as Pan Bagnat – “bathed bread” in French. It’s crucial to have the right roll for this one – a roll is best so the salad-y ingredients can be easily enclosed as you eat – with a chewy and soft interior and a crispy but not hard crust that can hold up to the bathing that will come from a generous splash of good oil and vinegar. The optional white anchovies are a pickled delicacy that taste totally different than regular anchovies.
SERVINGS: Makes 4 sandwiches
INGREDIENTS
4 large eggs
4 ciabatta rolls
Extra virgin olive oil
Red wine vinegar
4 teaspoons capers
Red leaf lettuce
½ red onion, sliced in thin rings
½ seedless cucumber, thinly sliced
2 roasted red peppers, cut in strips
8 cherry tomatoes, halved or sliced
24 oil-cured olives, pitted
12 white anchovies (Boquerones), optional
Salt and black pepper to taste
PREPARATION
Place eggs in a medium saucepan. Fill with cool water to cover. Bring to a boil. Let boil for 1 minute. Turn off heat and let sit for 8 minutes. Run under cool water. Peel and set aside.
Halve the ciabatta rolls and drizzle each with extra virgin olive oil (about 2 teaspoons) and red wine vinegar (about 1 teaspoon).
Layer each of the 4 roll bottoms with: eggs, capers, lettuce leaves, red onion, cucumber, red pepper, tomatoes, olives, and anchovies. Sprinkle with salt and pepper to taste and serve.