Tartine like a pissaladière

I like sandwiches, I like pissaladière…
Of course, I like pissaladière-style sandwiches.

Long stewed onions, olive oil, anchovies, olives, thyme and good bread. There you go, it’s not more complicated than that to feast while putting a ray of sunshine on the table.

Sandwiches, or the praise of laziness. Rarely should a week go by without me putting a toast on the menu. From the simple slice of cheese that accompanies a salad or soup to the most elaborate, which combines cheese, vegetables and charcuterie, it’s the best way to enjoy yourself without ever having to worry. I ALWAYS have slices of country or rye bread in the freezer in anticipation. And hop, in no time, here is a balanced meal and much better than many ready meals that you can buy.

For this pissaladière sandwich, it is difficult to do it at the last moment, because the preparation of the onions still requires a little time. However, they can be prepared in advance.


Tartine like a pissaladière:

4 sweet onions
olive oil
thyme
4 slices of country bread
1 clove of garlic
anchovies in oil
black olives
salt pepper

Cut the onions into strips.
Put a good drizzle of olive oil in the pan and sauté the onions for a few minutes over high heat. Stir regularly. They should color very lightly.

Add the thyme and a little salt.
Lower the heat and simmer for about 45 minutes. Regularly add a few spoonfuls of water, so that they do not burn.

Season, without adding too much salt.

Preheat the oven to 180°C.

Place the slices of bread on a baking sheet and brown them for about 7 minutes.
On leaving, rub a clove of garlic on it and drizzle with olive oil.
Cover with onions and return to the oven for ten minutes.

Then arrange the anchovies and olives. Add another drizzle of olive oil and a little thyme.
Return to the oven for another 5 minutes.

Eat immediately, accompanied by a good salad.

To finish: the choice of anchovies is important. I don’t like at all that the result, after baking, is very salty. This is the thing that can screw up the recipe.

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