Ingredients
1 fennel bulb
1 c. drained and rinsed canned chickpeas (from one 15-ounce can)
c. black olives
2 tbsp. drained capers
c. chopped fresh parsley
1 clove garlic
1 large tomato
4 tsp. Wine vinegar
6 tbsp. olive oil
1 tsp. salt
1/4 tsp. fresh-ground black pepper
4 large crusty rolls
Preparation
Step 1In 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.Step 2Remove 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.Step 3If 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.Step 4Wine Recommendation: Not only are rosé wines a perfect match for sandwiches, they’re also delightful with foods highlighting the flavors of southern France. Try one from the region of Provence.
