Tomato and Cucumber Sandwiches with Garlic-Anchovy Butter
What You Need
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large garlic clove, minced
1 anchovy fillet
1/4 teaspoon hot pepper sauce
1 tablespoon minced fresh Italian parsley
1 10x8-inch focaccia, cut into 4 equal pieces, each split horizontally
4 medium tomatoes, thinly sliced into rounds
24 thin slices unpeeled English hothouse cucumber
16 thin red onion slices
4 heads of baby lettuce (such as oakleaf) or 4 curly lettuce leaves
Combine butter, garlic, anchovy, and hot pepper sauce in bowl. Using back of fork, mash until mixture is almost smooth. Season with salt and pepper. Mix in parsley.
Preheat oven to 325°F. Arrange bread pieces, cut side down, directly on oven rack. Bake until bread is slightly crusty, about 5 minutes. Arrange bread, cut side up, on work surface. Spread cut sides with garlic-anchovy butter. Arrange tomatoes, cucumber, and onion on bottom halves of bread. Top with lettuce, then bread tops. Press to compact slightly. Cut sandwiches diagonally in half.