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Author Notes: Maltese cuisine reflects its long history of influence from many cultures. This sandwich combines elements of the Spanish pan con tomate, with fillings reminiscent of the French salade Nicoise. It was traditionally served as a simple but hearty lunch for workers, and could be thought of as a Mediterranean version of the British Ploughman’s lunch.
—Beautiful, Memorable Food
- 1 loaf ciabatta or crusty soudough
- 2 large very ripe tomatoes
- 2 hard-boiled eggs, sliced
- 1 can Italian tuna or anchovies in olive oil
- 1/2 cup cooked cannelini or other white beans
- a scattering of your favorite olives, sliced
- garnish of fresh mint and/or basil
- salt and pepper to taste
- Slice bread into 4 sections, then slice each section in half.
- Toast sliced bread lightly.
- Cut tomatoes in half.
- Rub each slice of bread with a sliced tomato half.
- Drizzle with olive oil, and sprinkle on salt and coarsely ground black pepper to taste. Stop here if desired.
- If you want to dress it up further, Serve on a plate alongside an assortment of the remaining ingredients, or layer into a sandwich.
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper