Tomato Salad on a Roll

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.

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    224 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 5 grams protein; 1 milligram cholesterol; 314 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

15 minutes