From craving to table
Instructions
- 1
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- 2
In a medium bowl, combine the cannellini beans, red onion, cucumber, tomato, olives, basil, and parsley. Drizzle with half of the vinaigrette and gently toss to coat.
- 3
Slice the baguette lengthwise and hollow out some of the soft bread to make room for the filling.
- 4
Lay lettuce leaves on the bottom half of the baguette. Layer the bean mixture evenly over the lettuce.
- 5
Add sliced hard-boiled eggs (if using), and drizzle with remaining vinaigrette.
- 6
Place the top half of the baguette on, gently press down, and wrap the sandwich tightly in parchment or plastic wrap.
- 7
Let the sandwich rest for at least 10 minutes (or up to a few hours in the refrigerator) to allow the flavors to meld.
- 8
Slice into 4 portions and serve.