Tartine From Provence
- Course: Main Course
Summary:
This pressed sandwich was featured in the Two Fat Ladies' "Picnic" episode, in which Jennifer Paterson and Clarissa Dickson Wright filled hampers for the Colwyn Male Voice Choir in Llandudno, North Wales. Paterson joked that this was one of her "lower-calorie" creations for the show.
The vegetable mixture can be pulsed briefly in a food processor instead of using a mortar and pestle, but be careful not to overprocess. Taste before adding salt, as the anchovies provide saltiness.
4 servings
Ingredients:
- 4 small or individually sized baguettes
- 2 medium cloves garlic, cut in half lengthwise
- 12 pitted black olives, cut into thin slices
- 1 medium red bell pepper, roasted and cut into thin strips (see NOTES)
- 1/2 pound haricots verts or green beans, trimmed, blanched and cut into 1-inch pieces (see NOTES)
- 2 large tomatoes, cored, seeded and coarsely chopped
- 4 anchovy fillets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice or red wine vinegar
- Freshly ground black pepper
- Sea salt (optional)
Directions:
Cut the bread in half lengthwise and rub the inside surfaces with garlic; discard the cut cloves or save for another use.
Combine the olives, strips of roasted red bell pepper, blanched haricots verts or green beans, tomatoes and anchovies in the large bowl of a mortar and pestle. Crush until well mixed (but still chunky), then add the oil and lemon juice or vinegar and season with pepper to taste. Add salt, if desired.
Spread the mixture thickly over 4 of the garlic-rubbed baguette halves, then place the remaining halves of the baguettes on top to form 4 sandwiches. Wrap closely in wax paper or parchment paper, then use kitchen twine to tie up each sandwich tightly as if it were a package. Place a heavy object such as a marble pastry slab or large cast-iron skillet on top of the sandwiches to press them; let sit at room temperature for 1 hour before serving.
NOTES: To blanch the green beans, have ready a bowl of ice water. Bring a large pot of lightly salted water to a boil over high heat. Add the vegetables in batches and cook for about 30 seconds, then use a slotted spoon to transfer to the ice water bath to stop their cooking. Blot dry on paper towels.
To roast a bell pepper, place it on a piece of aluminum foil about 4 inches below the broiler flame. Let the pepper become blistered and charred on one side, then rotate so a new side is exposed. Continue until most of the skin is charred. Place the pepper in a resealable plastic bag or a bowl covered with plastic wrap and let sit for 15 minutes. When the pepper is cool enough to handle, remove and discard the skin, stem and seeds.
Recipe Source:
Adapted from Series 2, Episode 10 of the "Two Fat Ladies" DVD set (Acorn Media, 2008).
E-mail the Food Section with recipe questions.
(Acorn Media)
