Bagna Cauda Salad Sandwiches
|Cherry tomatoes||12 , halved|
|Mixed greens||10 Cup (160 tbs), coarsely chopped (Such As Romaine Hearts, Endive And Watercress)|
|Hass avocado||1 , cut into 1-inch dice|
|Tuscan bread slices/Peasant bread slices||8 , cut from a large oval loaf (3/4-Inch-Thick Slices)|
|Extra-virgin olive oil||3⁄4 Cup (12 tbs) (1/4 Cup For Brushing)|
|Anchovy fillets||10 , coarsely chopped|
|Garlic clove||3 Large, thinly sliced|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
1. Put the eggs in a small saucepan, cover with cold water and bring to a boil. Remove the pan from the heat, cover and let stand for 12 minutes. Drain and rinse under cold water, shaking the pan to crack the shells. Peel and chop the eggs; transfer to a bowl. Add the tomatoes, greens and avocado.
2. Meanwhile, light a grill or heat a grill pan. Brush the bread lightly on both sides with oil and grill until toasted.
3. In a medium skillet cook the anchovies and garlic in the 1/2 cup of olive oil over moderate heat, stirring, until the garlic is lightly browned and the anchovies are nearly dissolved, about 2 minutes. Remove from the heat and add the lemon juice; gently swirl the pan to blend. Immediately pour the hot dressing into the salad and toss to coat. Season with salt and pepper. Mound the salad on half of the toasts and close the sandwiches. Cut the sandwiches in half and serve right away.