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Total Reviews: 2
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By If Yan Can Cook...
New York, NY
on October 17, 2012
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Made this for several picnic occasions ever since I first saw the episode years ago. Recipe here needs to be clarified.
- The black olives are pitted and sliced
- The red pepper is roasted and peeled
- There is no mention here of how much Cooked French beans to use. Jennifer and Clarissa used 1/2 pound of green beans or haricot vert blanched and cut into 1" pieces.
- Core and seed the tomatoes first before chopping them!
- The "delicious" olive oil should be extra virgin.
*Originally, the ingredients were crushed by hand in a large mortar and pestle. Result should still be a chunky spread so if you're using a food processor, pulse it.
*Wrap the sandwich tightly in waxed paper or parchment paper (foil will give everything a metallic taste when the tomato's acid reacts with the aluminum THEN tie the sandwich in string like a package. Weigh down with a heavy object for an hour.
By itsgretchen
on April 09, 2012
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I couldnt wait to make this after watching the episode. Its very easy to make and a wonderful sandwich. I suggest if you are not used to anchovies, you may want to start with two fillets and go from there. I love them, but a few people I made this sandwich for thought it was a bit strong. When winding with the string, it takes a LOT of string so cut a fairly long strand. This is a perfectly portable sandwich as the string holds it together without danger of it popping open. I used parchment paper, which was perfect. Pressing it is a must IMO because the filling is rather wet and the bread soaks up all the goodness. It wasnt soggy and the taste reminded me of mediteranean flavors.