Nicoise Sandwich

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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

  1. 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.

  2. Halve the ciabatta rolls and drizzle each with extra virgin olive oil (about 2 teaspoons) and red wine vinegar (about 1 teaspoon).

  3. 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.