Pissaladiere Baguettes

Ingredients

• 3 French bread rolls (about 2 1/2 ounces each, 6 1/2 inches long by 2 1/2 inches wide) or equivalent size pieces from a baguette
• 1 can (2 ounces) flat anchovy fillets packed in oil
• 3 tablespoons virgin olive oil
• 6 medium cloves garlic, peeled and sliced very thin
• 1 small red onion (4 ounces), peeled and sliced very thin
• 24 cherry tomatoes
• 6 ounces grated Swiss or mozzarella cheese
• 1 teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    316 calories; 17 grams fat; 6 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 34 milligrams cholesterol; 661 milligrams sodium

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

Preparation

1. Preheat oven to 400 degrees.
2. Split the rolls in half lengthwise, as for sandwiches. Place the anchovy fillets and their oil in a bowl and crush them with a knife into a puree. Stir in the olive oil, then brush this mixture on the cut side of each of the split rolls. Cover with the sliced garlic, and add a layer of sliced onion.
3. Cut the cherry tomatoes in half and arrange about 8 halves on each of the 6 roll halves. Sprinkle each with about 1 ounce of grated cheese, then top with the oregano, pepper and salt.
4. Arrange on a tray and place in oven about 10 minutes, until the cheese is melted and the tomatoes are soft. Serve immediately.