1 can (15 oz.) cannellini or chickpeas (garbanzo beans), drained and rinsed well or 1 1/2 cups cooked white beans
1/2 red bell pepper, thinly sliced
1/4 cup blanched French green beans, cut into half or thirds
1 jar artichoke hearts in water, drained and chopped
1/2 red onion, diced
3/4 cup kalamata olives, pitted and sliced
2 tablespoons parsley, finely chopped
1 -2 greek peperoncini, diced (optional, not a traditional ingredient)
mineral salt & fresh cracked pepper, to taste
1 French baguette, ciabatta loaf, or artisan loaf of choice (even good sized rolls would be great)
extra virgin olive oil, to brush
8 - 10 basil leaves
1 medium tomato, thinly sliced
salt & cracked pepper
2 - 3 tablespoons extra virgin olive oil
juice of 1 large lemon (about 2 tablespoons)
1 heaping teaspoon Dijon mustard
1. Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.
2. In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.
3. In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional peperoncini and salt & pepper. Mix to combine.
4. Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)
5. Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.
6. When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.