Pepper and Anchovy Baguette Sandwich
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 288 kcal | (14 %) | ||
| Protein | 9.6 g | (10 %) | ||
| Fat | 14.1 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 jarred Anchovy fillet
- 4 long White rolls
- 1 garlic clove
- 4 tsps olive oil
- 6 small Tomatoes
- 1 Red Bell pepper
- green Bell pepper
- 12 black pitted Olives
- Black pepper
Preparation steps
1.
Drain the anchovies from the brine and rinse in cold water for 15 minutes, so they are not as salty. Cut the rolls lengthwise and rub with the peeled, halved garlic clove.
2.
Drizzle the bread halves with olive oil. Slice the tomatoes. Rinse the peppers, remove seeds and cut into thin strips. Slice the olives in half. Distribute the peppers, tomatoes and olives on the lower halves of bread and cover with the drained anchovy fillets.
3.
Season well with black pepper. Cover with the other half of bread and press down gently. Serve the sandwiches within 15 minutes, when they are still juicy.
