French · Lunch
French Anchovy Olive Spread Sandwich
An open-faced sandwich built on toasted sourdough spread with a paste of oil-cured black olives, salt-packed anchovy, garlic and capers, finished with a drizzle of olive oil, fresh parsley and lemon zest. Rustic Provencal flavours, briny and savoury, served with a small side of arugula.
$4
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
448Calories
38.6gProtein
24.9gFat
29.8gCarbs
1.9gSugar
3.9gFiber
3168mgSodium
85mgChol
4.3gSat Fat
280mgPotassium
95mgCalcium
4.2mgIron
8.4mcgVitamin B12
8mgVitamin C
low-calorie
protein-rich
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Pat anchovy fillets dry with a paper towel. Pit olives if needed. Peel garlic clove and gather capers, olive oil, and lemon juice.
2
Blitz
Combine anchovy, olives, garlic, and capers with olive oil and lemon juice in a food processor, blending about 1 minute until a coarse, spreadable paste forms.
3
Toast
Place sourdough slice in a toaster or under medium heat for 2–3 minutes until edges are crisp and golden brown.
4
Plate
Spread paste evenly over warm toast to the crust. Scatter parsley and lemon zest on top, set on a plate with arugula alongside, and drizzle olive oil over all.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 42 fillets anchovy fillets
- 2.8 oz80g black olives, pitted
- 2 clove2 clove garlic, peeled
- 2 tsp2 tsp capers, drained
- 2 tbsp30ml olive oil, plus extra for drizzling
- 2 tsp2 tsp lemon juice
- 2 slice120g sourdough bread
- 2 tsp2 tsp parsley
- 1/2 tsp1/2 tsp lemon zest
- 22 small handful (30g) arugula, for serving
