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Marinated Anchovy Sandwiches with Tomato-Onion Sauce
[Photographs: Maria Del Mar Sacasa]
Note: Turn this into a brunch sandwich by adding a soft-boiled egg.
About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her rants on Twitter @HHandFrijoles and see her constant stream of food images on Instagram: mdmsacasa
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Marinated Anchovy Sandwiches with Tomato-Onion Sauce
About This Recipe
| Yield: | Makes 2 sandwiches |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| Special equipment: | large skillet |
| This recipe appears in: | Sandwiched: Marinated Anchovy Sandwiches with Tomato-Onion Sauce |
Ingredients
- 3 tablespoons olive oil
- 2 plum tomatoes, cut into 1/4-inch-thick wedges
- 1 small yellow onion, peeled and thinly sliced from pole to pole (about 1/2 cup)
- 2 medium garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon sherry vinegar
- 2 (6-inch) crusty rolls, such as ciabatta, halved
- 2 tablespoons mayonnaise
- 4 ounces marinated white anchovies
- 1/4 cup packed cilantro leaves
Procedures
-
1
Heat oil in large skillet over medium-high heat until shimmering. Add the onion, tomatoes, and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion and tomatoes are softened and the mixture has a sauce-like consistency, about 5 minutes. Stir in the vinegar and cook, stirring, for 1 minute longer. Remove from heat.
-
2
Spoom half the tomato sauce on 1 side of each roll and top each with half of the anchovies. Sprinkle with cilantro. Spread 1 tablespoon mayonnaise on the remaining roll halves, then top the sandwiches and serve.
