Anchovies, anchovies, you’re so delicious,
I love you more than all the other fishes.
The line maybe from ‘Buffy the Vampire Slayer’ but there is no denying that I am absolutely craving anchovies. In my quest for creating healthy eats and also cold appetizers, I discovered a way to turn a can of anchovies into a quick snack. The best thing about anchovies is that they are absolutely rich in flavours and hence eating them straight out of the can is equally satisfying. I avoid fish during the rainy season and during this time the canned fillets are by far the best option for a sandwich. It comes dipped in the olive oil which I preserve for making the sandwich spread and some for the drizzle. I am using multi-grain sandwich bread to up the nutrition quotient. For the spread, I have simply combined grated cheddar, some fresh cream, garlic cloves, salt and pepper and it comes out as a perfect spread. Use it as a spread or savour it as a dip. The bread is lightly toasted on either side, topped with the spread first, a layer of fresh basil, tomato slices, anchovies and a sprinkling of crushed boiled eggs and some green pitted olives. I finish it with a drizzle of olive oil. Have it as an open toast or a full sandwich. Its yum! This is the first sandwich recipe on the site and I hope to add many more!
(For one large sandwich)
For the spread:
25 grams or 4-5 tbsp of cheddar cheese grated
½ cup fresh cream
5-6 cloves of garlic
2 tsp olive oil
Salt and pepper to taste
For the Sandwich:
2 slices of whole wheat multigrain sandwich bread
Butter for toasting
Cheese spread (recipe above)
Few basil leaves
½ small size tomato thinly sliced
50 gms John West anchovies fillets in olive oil
1 boiled egg – crushed
1-2 pitted green olives – quartered
Salt and pepper
- Combine all the ingredients mentioned for the spread in a mixer and set it aside.
- Lightly toast the bread slices on each side adding a little butter.
- Apply the prepared cheese spread over the bread, place the basil leaves, arrange the tomato slices and top it with the anchovies.
- Sprinkle the crushed boiled eggs and the quartered olives. Season with salt and pepper and drizzle some olive oil to finish.