Recipes › Sandwich › Roasted Pepper and Anchovy Sandwich Recipe

Roasted Pepper and Anchovy Sandwich Recipe

Recipe by Pedro M. A. Neves

This classic Italian sandwich showcases the bold, briny depth of anchovies paired with sweet roasted peppers on crispy bread. The combination is simple but sophisticated, drawing inspiration from the flavors of Southern Italy and the Mediterranean coast. It's perfect as a light lunch or appetizer.

Ingredients

• 2 large red bell peppers (about 400g)
• 6 anchovy fillets in oil (about 30g)
• 1 ciabatta loaf or rustic Italian bread (about 250g)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 4-5 fresh basil leaves
• 1 tablespoon capers, rinsed (optional)

Instructions

1. Preheat oven to 200°C (400°F). Wash and dry the bell peppers thoroughly. Place them on a baking tray, brush lightly with 1 tablespoon of olive oil, and sprinkle with salt.

2. Roast the peppers for 20-25 minutes, turning halfway through, until the skin is charred and blistered on all sides.

3. Remove the roasted peppers from the oven and immediately place them in a covered bowl or paper bag for 10 minutes to steam and loosen the skin.

4. Once cooled enough to handle, peel away the charred skin under cool running water, working gently to preserve the flesh. Remove the stem and seeds.

5. Cut the peeled peppers into strips about 1.5cm wide and place in a bowl. Add the minced garlic, red wine vinegar, remaining 1 tablespoon olive oil, dried oregano, and a pinch of salt. Toss gently and let marinate for at least 10 minutes.

6. Slice the ciabatta loaf horizontally or cut into two equal sandwich portions. If desired, lightly toast the bread cut-sides down in a dry pan or under the broiler for 1-2 minutes until golden.

7. Layer half of the roasted pepper strips on the bottom piece of bread. Arrange 3 anchovy fillets on top of the peppers.

8. Scatter capers over the anchovies if using, then add fresh basil leaves. Top with the remaining roasted pepper strips.

9. Close the sandwich with the top half of bread, press down gently, and cut diagonally if desired. Serve immediately or wrap in parchment paper for transport.

Substitutions

• Replace anchovies with sun-dried tomatoes or roasted garlic for a vegetarian version
• Use jarred roasted red peppers to save 25 minutes of cooking time
• Substitute ciabatta with focaccia or any sturdy Italian bread
• Replace red wine vinegar with aged balsamic vinegar for additional depth

Tips

• Don't skip the steaming step after roasting; it makes peeling the pepper skin much easier and quicker
• Toast the bread lightly to prevent sogginess from the marinated peppers and their oil
• Make the roasted pepper filling ahead of time; it keeps well in the refrigerator for up to 3 days
• Use high-quality anchovy fillets packed in olive oil for the best flavor and texture

This sandwich draws from Italian coastal and Southern Mediterranean traditions, where anchovies are a beloved staple. The combination of roasted peppers and anchovies is particularly common in Calabria and along the Tyrrhenian coast, where both ingredients have been essential to local cuisine for centuries.

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