The usual version of this Provençal sandwich is basically a salade niçoise on a roll. We've omitted the tuna and added fennel and chickpeas. Stuff the filling into hollowed-out rolls and let the delicious juices soak into the bread. More Sandwich Recipes
How to Make It
In a large glass or stainless-steel bowl, combine the fennel, chickpeas, olives, capers, parsley, garlic, and tomato. Add the vinegar, oil, salt, and pepper and toss.
Remove some of the soft center from each half roll, leaving a 1/2-inch shell. Mound the filling onto the bottom of each roll. Drizzle any remaining juices over the filling. Cover with the top of each roll.
If you have time, wrap each roll tightly in aluminum foil and let sit for 15 minutes or up to 2 hours. Otherwise, press down on the rolls firmly so that the dressing moistens the bread.
Notes
Variations
Other delicious ingredients to add to the sandwich include strips of raw green bell pepper or roasted red bell pepper, sliced hard-cooked egg, a small can of drained tuna, a few chopped anchovy fillets, or a handful of fresh basil leaves.