Yield: 4 sandwiches
Time: 40 minutes, including cooking time
1 (12 oz.) bulb of fennel
1 tsp. olive oil
2 large eggs
4 (4"/1 ½ oz.) pieces of baguette, sliced in half
4 tsp. tapenade
2 cups/2 oz. mesclun
4 (1 oz.) thick slices beefsteak tomatoes
6 oz. olive oil packed tuna, drained
Preheat oven to 400ºF. Remove dark green stalks from the fennel and reserve for another use (see tip). Cut the fennel in half lengthwise, then into 1/3" slices crosswise. Place on a baking sheet and toss with the olive oil and a little salt and pepper. Roast until softened and lightly browned in some areas, about 30 minutes.
To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Reserve.
To assemble the sandwiches, place the bottom of the baguettes on a work surface. Spread each with 1 tsp. of tapenade. Top with ½ cup mesclun, 1 slice of tomato, 1 ½ oz. fennel, 1 ½ oz. tuna and 4 wedges of egg. Top with other half of baguette.
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