Pressed Summer Sandwich With Eggs And Anchovies

• 1 12-ounce round crusty bread, sliced in half horizontally
• 1/4 cup extra-virgin olive oil
• 4 teaspoons capers
• 1/4 cup fresh parsley leaves, loosely packed
• 2 cloves garlic
• 1/2 teaspoon freshly ground black pepper
• 3 anchovies or 1/4 teaspoon kosher salt
• 1/2 medium orange bell pepper, thinly sliced
• 1/2 pint cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2/3 cup black olives, pitted and quartered
• 6 hard-cooked eggs, sliced in half lengthwise

1. Hollow out the bread by removing most of the inside crumb. Reserve 1/2 cup of the crumb for the filling. Place the olive oil, capers,parsley, garlic, pepper, and anchovies (or salt) in a food processor. Process until the garlic is finely chopped, 1 to 2 minutes. Transfer the mixture to a large bowl. Add the bell pepper,tomatoes, onion, olives, and the reserved bread filling. Toss to combine.Layer half the mixture in the bottom half of the hollowed-out bread. Top with the hard-cooked eggs and the remaining mixture. Replace the top of the loaf. Wrap the filled loaf with plastic wrap. Weigh it down with a heavy object, such as a cast-iron skillet filled with cans. Place it in the refrigerator. Let sit at least 10 hours or overnight. Before serving, cut the loaf into 6 wedges with a sharp bread knife.

crusty bread, extravirgin olive oil, capers, parsley, garlic, freshly ground black pepper, anchovies, orange bell pepper, cherry tomatoes, red onion, black olives, eggs

Taken from www.myrecipes.com/recipe/pressed-summer-sandwich-with-eggs-anchovies (may not work)