Ingredients
Scale
For Dressing:
5 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 large garlic cloves, finely grated
1 tablespoon Dijon mustard
2 anchovies, minced
For Sandwich:
1 16-inch baguette
2 cans mackerel fillets in olive oil
1/2 red onion, thinly sliced
3 jarred roasted red peppers, sliced (about 1/2 cup)
1/2 cup mixed olives
3 eggs, medium boiled
1 ripe tomato, thinly sliced
1 cup fresh basil leaves, whole or roughly torn
Salt and pepper, to taste
Instructions
- For the dressing, combine grated garlic, olive oil, red wine vinegar, dijon and anchovies in a small bowl. Mix well. Taste and add salt and pepper, as needed. Set aside.
- Next, slice your baguette (or rolls) and hollow out a little of the bread to make room for all our fillings. Drizzle a generous amount of the dressing on each open side of bread.
- Starting from the bottom, layer olives, mackerel, red pepper, red onion, sliced hard boiled eggs, fresh tomatoes and basil leaves. Pour a few tablespoons of dressing over the vegetables, then close the sandwich.
- Wrap the baguette tightly in plastic wrap. Let the sandwich sit at room temperature for at least 30 minutes. Slice and serve.
Notes
Substitute a quality canned tuna in olive oil for mackerel, if desired.
- Prep Time: 20
- Category: lunch, dinner
- Method: no cook
- Cuisine: American, French