These anchovy finger sandwiches offer a bold, savoury bite with a perfect balance of flavours. Perfect as an appetiser.
Makes 16
1/2 large loaf sourdough bread
100ml extra virgin olive oil (EVO)
Sal de Añana spring salt
2 Tbsp Sabato aioli
12 Ortiz or Talatta anchovy fillets
A few basil leaves
Using a sharp knife, remove the crusts from the loaf and slice the bread into 10cm x 2.5 x 2cm batons. Brush the bread with EVO, sprinkle with a little salt and place on a hot grill or in a hot char-grill pan. Grill on all four sides until evenly charred, then transfer to a serving plate. Using a sharp knife, without cutting all the way through, make an incision down the length of the bread fingers. Into each slit, smear a little aioli then insert an anchovy fillet. Finish with an extra drizzle of EVO and garnish with basil.
Recipe by Julie Le Clerc
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