Fresh Anchovy Open Sandwiches

This week's recipe comes from the book L’Or de la Provence written by Elisabeth Scotto and Olivier Baussan. In this starter, olive oil hits anchovy for an easy and fresh recipe from Provence.
By Elisabeth Scotto

Serves 4 | Preparation time: 15 min. | Resting time: 30 min.


1 Prepare the anchovies: rinse them, remove the heads then open them in half and take out the backbone. Sprinkle the anchovy fillets with salt and leave them to marinate for 30 minutes.

2 After this time, rinse them carefully and pat dry.

3 Blanch the tomatoes for 10 seconds in boiling water then run them under cold water, peel them, cut them in half and remove the seeds. Chop the flesh.

4 Remove the pips from the olives and cut them into chunks.

5 Toast the slices of bread. Drizzle them with half the olive oil then arrange the tomatoes, anchovies and olives on top. Sprinkle with oregano, then grated pepper, and lastly drizzle the rest of the olive oil on top.

Serve immediately.

If you prepare these sandwiches with anchovies marinated in vinegar or oil, pass them under warm running water then carefully pat dry before placing on the bread.


4 big slices of wholemeal bread

16 fresh anchovies

4 ripe tomatoes

12 black olives

4 pinches oregano

4 tbsp fruity green olive oil

2 tbsp fine sea salt

Ground pepper

L’Or de la Provence
éditions du Chêne, auteurs Elisabeth Scotto et Olivier Baussan - Photographe Edouard Sicot

Discover the Provence olive oils
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Fresh Anchovy Open Sandwiches
Fresh Anchovy Open Sandwiches
Recipe Elisabeth Scotto
Photography Edouard Sicot

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