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
- 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.