The Dean & Deluca Cookbook David Rosengarten

WITH JOEL DEAN & GIORGIO DeLUCA

Makes one large sandwich, enough for 2 people.

  • 1 loaf of round, crusty French bread

  • 1 garlic clove, halved

  • 1/4 cup extra-virgin olive oil

  • 2 teaspoons red wine vinegar

  • salt + pepper, to taste

  • 3 large, ripe tomatoes, sliced thin

  • 24 fresh basil leaves

  • 8 fresh mint leaves

  • 6-ounce can of tuna packed in olive oil

  • 1 scallion, minced

  • 2 teaspoon

  • 1 tablespoon capers

  • 1/2 cup nicoise olives, pitted

  • 6 white anchovy filets (optional…I LOVE)

  • 1 hard-boiled egg, peeled and sliced

  1. Halve the bread horizontally. Remove some of the soft center of the bread to make a hollow, rub each half with a cut side of garlic, drizzle each with half with about 1 tablespoon olive oil and a little vinegar. Sprinkle with salt and pepper.

  2. Cover the bottom slice of bread with half the tomato slices, top with basil + mint leaves.

  3. Stir together the tuna, scallions, capers, and olives, then place on top of herb leaves. Top with anchovies + layer of hard-boil egg and remaining tomato slices.

  4. Drizzle remaining olive oil + vinegar. Season to taste with salt and pepper. Place top slice of bread on sandwich wrap tightly in foil.

  5. Let the sandwich stand at room temperature for 1 hour before serving so that the dressing saturates the bread. Cut in 1/2 or 1/4.