COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Average Rating:

Total Reviews: 2

Showing 1-2 of 2

Sort by:

Newest
  • on October 17, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 09, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.