VINAIGRETTE INGREDIENTS:
¼ c fresh basil leaves, lightly packed
2 T balsamic vinegar
2 t Dijon mustard
1 clove garlic, minced
¼ C + 1 T olive oil
Salt and freshly ground black pepper
SANDWICH INGREDIENTS:
¼ C Nicoise or Kalamata olives, coarsely chopped
2 T capers, drained and coarsely chopped
2 chiabatta rolls – baguette or other crusty rolls may be substituted
2 roasted red bell peppers, peeled * how to video https://www.youtube.com/watch?v=vm5s65Xi0Sc
3 hardboiled eggs, peeled and sliced
½ cucumber, sliced thin
1 medium tomato, sliced in ¼” slices
Salt and freshly ground black pepper
METHOD:
Make the vinaigrette: Combine basil, Dijon, vinegar and minced garlic in a deep bowl. Slowly drizzle oil in while whisking vigorously. Alternately, combine all ingredients in a small jar with a tight fitting lid and shake until vinaigrette is emulsified. If using an immersion blend, blend until thoroughly combined. Set aside.
Make the olive caper mixture: Combine chopped olives and capers in a small bowl. Set aside.
Cut rolls in half and lightly toast or grill. Drizzle both sides of the rolls with half of the vinaigrette taking care to spread it evenly across the cut surface. Top the bottom half with a layer of roasted peppers, olive/caper mixture the remaining vinaigrette and sliced eggs. Top with sliced tomatoes, cucumbers and a light sprinkling of salt and pepper. Add the top bun and lightly press down. Wrap completed sandwich tightly in plastic film and refrigerate for at least 2 hours or up to 24 hours.
Serves 2
