Anchovy Bocadillo
5 mins
PREP TIME
5 mins
TOTAL TIME
1
SERVINGS
Print Recipe
Ingredients
- 6-in long baguette, split lengthwise
- 1 garlic clove, cut in half
- Drizzle of balsamic glaze, we used Nonna Pia’s Cabernet Merlot
- Freshly ground black pepper
- 5 strips roasted red peppers cut ¼-in thick
- 3 slices vine ripened tomato
- 3 or 4 thick sliced wedges Manchego cheese (or try Gouda or conte cheese)
- 6 fillets Millionnaires Anchovies in Extra Virgin Olive Oil, plus a bit of oil from the can
Directions
- Rub both cut sides of the baguette with garlic clove, then drizzle each side with a bit of balsamic glaze and olive oil from the can and season with cracked black pepper to taste.
- Assemble sandwich from bottom to top in the following order: strips of roasted red pepper, sliced tomato, Manchego cheese and anchovies on top.
- Bocadillos are often enjoyed after they have a chance to rest for a couple hours, allowing the bread time to absorb some of the ingredients’ flavours, making this a perfect lunch when you’re on the go.
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