Meatless Monday: tartine sandwich

It’s like 100 degrees right now, so cooking dinner requires some extra creativity. I couldn’t imagine firing up an oven, so I had to figure out how to make something yummy, vegetarian and not cooked.

Tartine sandwiches are amazing – like salad on bread. I remember eating these in Italy, and there’s a great recipe on The Two Fat Ladies, which partly inspired this recipe.

Ingredients:
1 baguette – I went to Whole Foods – I didn’t like their baguettes because the crust is too chewy, but I was in the store.
4 fillets of anchovy – this is optional, since not everyone likes anchovy.
1/2 roasted bell pepper
2 Roma tomatoes
4 olives, pitted
1 clove of garlic
1 green onion
3 leaves of basil
1/4 of a zucchini

Chop the bell pepper, olives and tomatoes and dump in a large mixing bowl. Take the clove of garlic and chop in half. Mince one half finely and add to the tomatoes/pepper mixture. Take the green onion and cut off the white, oniony part and chop finely and drop into the bowl. Take the quarter of zucchini and chop finely and drop into the bowl. Take the basil roll like a cigar and chop and drop into the bowl. Take the green part of the green onion, chop it finely, and yup, drop it into the bowl. And hopefully, you’re getting the theme, but take the anchovy, chop it finely and drop into the bowl and mix the whole mess up. Drizzle some olive oil and grind some black pepper and sprinkle some sea salt (not too much, because the anchovy is very salty). When mixing, use a large spoon, so that you can crush the vegetables – don’t crush too much to make a salsa – you still want this to be chunky.

Take your baguette and slice it in half, lengthwise. Rub the other clove of garlic in the bread – like you’re doing bruschetta. Pile on the vegetables and close firmly. Wrap securely with parchment paper and tie up with some twine and weigh down with something – my partner weighed our sandwiches down with a cookie dish, a Dutch oven and a heavy jug of kitty litter (it was closed and new). Weigh it down for about an hour – it’ll be a bit like a panini, but not grilled and the oil and juices will soak into the bread. It’s pretty awesome.

Finally, serve with something healthy – I threw together a simple salad of greens, olive oil, lemon juice and pepper. Oh, and enjoy.

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