Follow these steps for perfect results
ciabatta or crusty soudough
sliced
very ripe tomatoes
halved
hard-boiled eggs
sliced
Italian tuna or anchovies in olive oil
drained
cooked cannelini or other white beans
drained
favorite olives
sliced
fresh mint and/or basil
garnish
salt
to taste
pepper
to taste
Slice the ciabatta or sourdough loaf into 4 sections.
Slice each section in half horizontally to create the top and bottom of the sandwich.
Lightly toast the sliced bread.
Cut the ripe tomatoes in half.
Rub each slice of toasted bread with a cut tomato half.
Drizzle olive oil over the tomato-rubbed bread.
Sprinkle salt and coarsely ground black pepper to taste.
Optionally, serve the bread with an assortment of remaining ingredients on a plate.
Alternatively, layer the remaining ingredients (sliced eggs, tuna or anchovies, white beans, sliced olives) into the sandwich.
Expert advice for the best results
Use the highest quality olive oil you can find.
Adjust the amount of tuna or anchovies to your preference.
Add a squeeze of lemon juice for extra tanginess.
Everything you need to know before you start
5 minutes
The hard-boiled eggs and cannelini beans can be prepared in advance.
Serve open-faced on a rustic plate or as a stacked sandwich.
Serve with a side salad.
Pair with a light soup.
Pair with a light-bodied white wine like Vermentino or Sauvignon Blanc.
Discover the story behind this recipe
A popular and simple Maltese snack or light meal.
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