TOMATO SALAD ON A ROLL

Tomato Salad on a Roll image

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.

Provided by David Tanis

Categories easy, lunch, quick, salads and dressings, sandwiches

Time 15m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 pound ripe tomatoes, in assorted colors and sizes
Salt
pepper
2 garlic cloves, finely minced
2 anchovy fillets, rinsed and roughly chopped, optional
1 teaspoon capers, rinsed
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
Pinch red pepper flakes
12 basil leaves
A few tender parsley leaves
4 fresh French rolls or a long baguette

Steps:

Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper.
Add 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.
Split 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.
Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 391 milligrams, Sugar 3 grams