Steinbeck Bagnat

Name: Steinbeck Bagnat
Ingredients: 2 ciabatta style rolls or the equivalent amount of sections of one ciabatta loaf.; 1 four oz can of Cannery Row Sardine Co.TM sardines packed in olive oil or the equivalent in imported tinned sardines.; 2 really good anchovy filets (don't wimp out on me); 1 sweet onion; 1 heirloom tomato; 1 bunch watercress; 4 radishes---I like the French Breakfast variety because they grow well for me.; Nicoise olives, pitted and sliced (optional); Sea salt and pepper; Your best olive oil

10 ingredients

1 steps

Ingredients

2 ciabatta style rolls or the equivalent amount of sections of one ciabatta loaf.
1 four oz can of Cannery Row Sardine Co.TM sardines packed in olive oil or the equivalent in imported tinned sardines.
2 really good anchovy filets (don't wimp out on me)
1 sweet onion
1 heirloom tomato
1 bunch watercress
4 radishes---I like the French Breakfast variety because they grow well for me.
Nicoise olives, pitted and sliced (optional)
Sea salt and pepper
Your best olive oil

Directions

1

["The process: wash the watercress and maybe use a salad spinner to get water off. Slice the onions and tomato as thin as you can by hand and set aside. If you have a Kyocera hand slicer (remember mine is named Danton) use it to thinly slice the radishes.", "Assembly: lay out a large sheet of plastic wrap on a board. Slice the roll in half lengthwise. Put the halves on the cling wrap and scoop out enough of the crumb so that you have two \"canoes.\"" Give both canoes a generous dose of your best olive oil.""