Bocadillo de Anchoas with Tomato and Olive Tapenade

Ingredients

• 8 anchovy fillets 8 anchovy fillets
• 4 small tomatoes, diced 4 small tomatoes, diced
• 1/2 cup pitted black olives, chopped 1/2 cup pitted black olives, chopped
• 2 tablespoons capers, drained 2 tablespoons capers, drained
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• Salt and pepper to taste Salt and pepper to taste
• 4 crusty bread rolls 4 crusty bread rolls

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the diced tomatoes, chopped olives, capers, minced garlic, olive oil, and red wine vinegar. Season with salt and pepper to taste. Set aside.
2. 2.
   Slice the crusty bread rolls in half lengthwise.
3. 3.
   Lay 2 anchovy fillets on the bottom half of each bread roll.
4. 4.
   Spoon a generous amount of the tomato and olive tapenade over the anchovies.
5. 5.
   Place the top half of the bread roll on the tapenade, pressing gently to secure the sandwich.
6. 6.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Anchovy fillets — If you prefer a milder flavor, you can soak the anchovy fillets in milk for 10 minutes before using them in the recipe.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the tomato and olive tapenade.
• If you can't find crusty bread rolls, you can use a baguette or ciabatta bread as a substitute.
• To make the sandwich more filling, you can add a layer of sliced avocado or roasted red peppers.

Serving advice

Serve the Bocadillo de Anchoas with a side of mixed greens or potato chips for a complete meal. It pairs well with a glass of chilled white wine or a refreshing sparkling water.

Presentation advice

To enhance the presentation, you can garnish the sandwich with a sprig of fresh parsley or a drizzle of olive oil. Serve it on a wooden cutting board or a rustic plate for a touch of Mediterranean charm.