QUOTE (Taln @ Nov 25 2009, 11:27 AM)
OMG do you have the recipe for the marinade? It sounds fantastic.
I grew up despising even the look of "furry fish" on pizza. But that marinated and sliced stuff is sooooo different from dried anchovies. My favorite Korean restaurant used to serve them with their side of rice (till they started making the world's worst kimchi). Now I keep some at home for snacking, adding to salads and cooking with.
1 box regular Mushrooms sliced up (1/2 LB field Mushrooms)
1 bottle marinated Artichoke hearts chopped and SAVE the liquid (6~8 oz)
4 fillets Anchovies from a can ( the french style in oil )
1/4 cup olive oil
1/4 cup Canola oil
1/4 vinegar (use any ratio of oil, water and vinegar that you want - just make 1 cup total mixture)
1 tablespoon Tarragon ( or basil or any light herb you like)
3 garlic cloves minced
2 tablespoon Dijon mustard
salt and pepper to taste
crusty baguette cut length wise and into sandwich size(6~8 inches) toast the white halves after cutting
Topping:(like pizza, everything is optional use what you like)
thinly sliced prosciutto
peaces of well drained bacon
thin slices of roast beef
sliced bell pepper
butter leave lettuce
Mix all ingredients including the artichoke liquid into a large bowl and toss gently. You can add more or less anchovies, garlic, or mustard to adjust the taste. cover with plastic wrap and let marinade for 1 hour. Spoon generous amounts of mixture and juice over crusty baguette. Add thin slice of prosciutto( or other meats or non at all) and vegetables. cover with other half of baguette. Serve.
tips: balance the meat with the mixture so one doesn't over power the other. toasting helps the bread from becoming soggy. Place mixture with as little juice on lower bread and drizzle mixture juice on white part of top bread-this will allow the juices to drip down thru the vegetables rather than dripping all over your hands. Choose at least on crunchy vegetable to balance the soft mixture.