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Tomato Salad on a Roll

5.0(305)

This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy. And it's dead simple. Tomatoes, olive oil, garlic, capers, anchovy and basil. A splash of red wine vinegar. This sandwich comes together quickly, but the ingredients need to stay inside the loaf for at least an hour. That way, the juicy tomatoes and all the tasty aromatics permeate the bread in a soggy, heavenly way. Eat it outside.

by David Tanis

Open original recipe

Easy, Lunch, Quick, Sandwiches

Servings

4 servings

Total time

15 min

Calories / serving

224 kcal

Ingredients (12)

serves

1 pound ripe tomatoes, in assorted colors and sizestomato
Saltsalt
pepperpepper
2 garlic cloves, finely mincedgarlic
2 anchovy fillets, rinsed and roughly chopped, optional
1 teaspoon capers, rinsedcapers
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 teaspoons red wine vinegarred-wine-vinegar
Pinch red pepper flakesred-pepper-flakes
12 basil leavesbasil
A few tender parsley leaves
4 fresh French rolls or a long baguettebaguette

Instructions (4 steps)

01Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper.
02Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes.
03Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces.

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Rich recipe — supports nutrition-aware planning.