Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we’d have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs—the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we’d envisioned.

　　

Ingredients

makes 4 sandwiches

　　8 ounces (32 small fillets) white anchovies, marinated in vinegar and olive oil (not salt-cured), such as boquerones or alici

　　4 large eggs, preferably pasture-raised

　　2 cups frisée lettuce

　　2 teaspoons extra-virgin olive oil

　　1 teaspoon red wine vinegar

　　Kosher salt

　　8 slices country bread

　　Freshly ground black pepper

　　1/2 cup Roasted Onions (page 182)

　　4 tablespoons Salsa Verde (page 199)

　　

Step 1

Place the anchovies on paper towels to drain excess oil. Carefully lower the eggs into a saucepan of boiling water. After 7 minutes, remove the eggs and place in an ice-water bath. Once cool, carefully peel. (The whites should be cooked through and the yolks should be soft, almost runny.)

　　

Step 2

In a bowl, toss the lettuce in the oil and vinegar and add salt to taste. Lightly toast the bread on one side only.

　　

Step 3

Place one egg on the toasted side of 4 slices of bread and gently mash and spread out with a fork. Season the eggs with salt and pepper. Top the eggs with the onions, followed by the anchovies and the frisée. Spread an even coat of salsa verde on the toasted side of the 4 top slices of bread. Close the sandwiches, cut into halves, and serve.

　　'wichcraft