Anchovy and Roasted Pepper Bocadillo

These were supposed to have grated tomato on them, but it wasn’t quite tomato season. I think I subconsciously knew that because I forgot didn’t buy them at the store. If they are in season, I highly recommend buying a couple, slicing them in half and rubbing the cut side of the tomato on the cut side of the bread after you toast it and before you drizzle in olive oil. It’s such a Spanish thing to do, especially if you sprinkle with sea salt after. Good tomatoes are key though. Don’t bother otherwise. If you go the route I did and ignore the tomato, it still makes a pretty exceptional sandwich. Assuming you like anchovies of course. You get plenty of saltiness from the queso fresco and anchovies so I wouldn’t add additional sea salt unless you have the tomatoes or really like salty things.


Inspiration: Williams-Sonoma


  • 1 jar roasted red peppers, cut into pieces if they aren’t already
  • 1 large baguette, cut into four even pieces and then split in the middle
  • Olive oil
  • 8 oil-packed anchovy fillets
  • Queso fresco, cut into slices to cover your baguette


Turn on the broiler and place the bread cut-side up on a baking sheet. Place in the oven until toasted. Drizzle with olive oil.

Arrange the roasted red peppers on one-half of the bread. Top with the cheese in an even layer and two anchovy fillets per sandwich. Top with the other half of the bread. Eat as is or cut into smaller pieces if you want to serve them appetizer style.


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