Serves: 4 | Prep time: 20 min. | Total Time: 20 min.
Ingredients: 3/4 lb (350 g)
cooked Ontario turkey breast,
finely shredded 2 tbsp (30 mL)
minced pitted niรงoise olives
2 tbsp (30 mL)
minced sundried tomatoes
1/4 cup (60 mL)
mayonnaise*
1/4 tsp (1 mL)
each salt and pepper
1 tbsp (1 mL)
lemon juice
1 tbsp (1 mL)
red wine vinegar
1 tsp (5 mL)
anchovy paste
1
small clove garlic, minced
3 tbsp (45 mL)
extra virgin olive oil
4
demi ciabatta baguettes,
split in half lengthwise
2
hardboiled eggs, peeled and sliced
1 cup (250 mL)
mixed salad greens
1 cup (250 mL)
cherry tomatoes, halved
2 tsp (10 mL) capers 1/2 cup (150 mL)
sliced red onion
In a bowl stir together shredded turkey, olives, sundried tomatoes, mayonnaise, and season with salt and pepper. In a separate small bowl, whisk together lemon juice, red wine vinegar, anchovy paste and garlic. Whisk in olive oil until emulsified. Top the bottom half of each roll with sliced eggs, mixed greens, turkey mixture, cherry tomatoes, capers, and red onion. Drizzle each sandwich with dressing and freshly ground black pepper. Top each pan bagnat with top bun half and press down firmly before serving.
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*Reduce fat by substituting regular for light mayonnaise.
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