Spanish · Lunch
Spanish Anchovy and Pepper Sandwich
An open-faced Spanish pintxo built on toasted baguette with marinated white anchovy fillets, roasted red pepper strips and thin red onion, finished with garlic, olive oil, sherry vinegar and parsley. Served as a light sandwich eaten in a few bites.
$5
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
366Calories
41.8gProtein
10.8gFat
33.4gCarbs
3.6gSugar
2.9gFiber
3145mgSodium
130mgChol
1.8gSat Fat
520mgPotassium
110mgCalcium
2.8mgIron
3.8mcgVitamin B12
52mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
mediterranean
hidden-gems
quick-lunch
Instructions
1
Prep
Slice the baguette piece in half lengthwise and lay both cut sides up on a small tray. Pat the anchovy fillets dry on paper towel.
2
Toast
Place the baguette halves cut-side up under a grill on medium-high heat for 2 to 3 minutes until golden brown and crisp at the corners.
3
Build
Rub the warm toasted bread with the garlic clove, drizzle with olive oil, then layer the roasted red pepper, anchovy fillets, red onion rings and parsley over the top.
4
Plate
Drizzle with sherry vinegar, season with salt and pepper, and serve immediately while the bread is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 20-24 fillets white anchovy fillets, drained
- 7 oz100g, a 4-inch piece baguette
- 1/2 cup80g roasted red pepper
- 2 clove2 clove garlic
- 2 tbsp28g olive oil
- 2 tsp10ml sherry vinegar
- 44 thin red onion rings, separated
- 2 tsp2 tsp parsley
