Tomato Salad on a Roll

Name: Tomato Salad on a Roll
Total time: 15 min
Yield: 4 servings
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

By David Tanis

Total Time: 15 minutes
Rating: 5(301)
Comments: Read comments

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.

Featured in: Sandwiches Take a Turn With Tomatoes

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

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

Ratings

5 out of 5

301 user ratings

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Comments

MaryM7 years ago

This is a summer staple for us. Instead of a baguette I use ciabatta that I make in a pizza oven. You definitely have to let the sandwiches sit for an hour. Delicious!

Santosh7 years ago

Substitute the red vine vinegar with condensed balsamic vinegar (2tbsp). Serving it on the bread makes it too dry, even accounting for all the tomato juices. So spread olive oil on the baguette with a basting brush. Finally add grated parmesan before serving. This dish is badly missing some cheese

mcp7 years ago

For us this sandwich is a summer highlight, I wait until the very best tomatoes are ripe at the farmers market and serve them on Ciabiatta rolls, you must be sure to let them soak and turn them over to soak both sides. They are messy so use lots of napkins!

Liz11 months ago

So I made this without a roll nor anchovies. Mixed it up, put it in the fridge, and just ate it as a salad the next day with a bit of crumbled blue cheese added immediately before serving. It was quite tasty. Nice use of summer tomatoes.

janisani11 months ago

I made the full recipe of tomato salad. I split a french roll and put the tomatoes on both pieces, open-face style. It was juicy but did not fall apart. I loved it!

janisani11 months ago

Loved this! Made full recipe of tomato salad for 1 split french roll. I did open-faced with tomato salad on both sides. It was very juicy but did not fall apart. Was quite luscious!

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