Pan Bagnat
"The usual version of this Provençal sandwich is basically a salade Niçoise on a roll. We've omitted the tuna and added fennel and chickpeas. Stuff the filling into hollowed-out rolls and let the delicious juices soak into the bread...."
INGREDIENTS
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1 fennel bulb
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1 drained and rinsed canned chickpeas (from one 15-ounce can)
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1/3 black olives
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2 drained capers
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1/3 chopped fresh parsley
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1 clove garlic
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1 large tomato
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4 wine vinegar
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6 olive oil
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1 salt
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1/4 fresh-ground black pepper
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4 large crusty rolls
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