by pierino
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pierino's Notes:
Expand2 ciabatta style rolls or the equivalent amount of sections of one ciabatta loaf. Ask a question about this ingredient
1 four oz can of Cannery Row Sardine Co.™ sardines packed in olive oil or the equivalent in imported tinned sardines. Ask a question about this ingredient
2 really good anchovy filets (don’t wimp out on me) Ask a question about this ingredient
1 sweet onion Ask a question about this ingredient
1 heirloom tomato Ask a question about this ingredient
1 bunch watercress Ask a question about this ingredient
4 radishes---I like the French Breakfast variety because they grow well for me. Ask a question about this ingredient
Nicoise olives, pitted and sliced (optional) Ask a question about this ingredient
Sea salt and pepper Ask a question about this ingredient
Your best olive oil Ask a question about this ingredient
The process: wash the watercress and maybe use a salad spinner to get water off. Slice the onions and tomato as thin as you can by hand and set aside. If you have a Kyocera hand slicer (remember mine is named Danton) use it to thinly slice the radishes.
Ask a question about this stepAssembly: lay out a large sheet of plastic wrap on a board. Slice the roll in half lengthwise. Put the halves on the cling wrap and scoop out enough of the crumb so that you have two “canoes.” Give both canoes a generous dose of your best olive oil.
Ask a question about this stepPlace a good handful of leaves on the first “canoe.” Top this with the sardine and then the anchovies. Add tomatoes and onion in any order you would like. Finish with olives and radishes, all in a big pile. In the other canoe place the remaining cress. And turn over to cover the sandwich.
Ask a question about this stepWrap it all up in the cling wrap and refrigerate for a couple of hours. Repeat with as many rolls as you have.
Ask a question about this stepReally like the inclusion of watercress and radishes in this! And the olives would not, under any circumstances, be optional in this household. Great, great recipe. ;o)
How come I've never seen this recipe before now? I would have made it at least 20 times!!! What a great version of Pan Bagnat. I see it in my future very soon.
You had me with that Danton comment!(though if you expect more than 1% of any American crowd to get it, you must be pretty scholastically isolated) I am def going to make this and i am not going to wimp out but here's what i will do: I'll share tit for tat- In my mini food processor, i puree 2 cans of drained flat anchovies, add and whip 2 2/3 sticks of unsalted butter. My fav bread spread ever. And this is what i will use on one half of your delicious sandwich. Thnx so much!
Le Bec, thank you for your comment. What you may not know is that my mandoline is named Robespierre.
I have a lot of tinned sardines at the moment, and I do believe this is what we'll do with them.
Love it, Pierino! Am delighted to hear about the Cannery Row Sardines. Will have to check them out next time I'm down that way (alas, not for the next few months due to client demands), but in the meantime, will order online.
My kind of dish. Well done, sir - and I'm heading over to check out those sardines now.
Rick Field is the founder of the pickle company Rick's Picks.
I just noticed this one...my kind of sandwich!!!