Hard-Boiled Egg Picnic Sandwich

Ingredients

15 ounce chickpeas drained and rinsed

2 tablespoons olive oil

0.5 lemon zest and juice

1 tablespoon flat-leaf parsley chopped

0.5 teaspoon kosher salt

pepper flakes to taste

freshly ground black pepper

2 8-inch ciabatta rolls or baguettes or round pan de champagne

olive oil for drizzling

0.5 small red or white onion very thinly sliced

red wine vinegar

2 hard-boiled eggs peeled and thinly sliced (optional)

kosher salt and freshly ground black pepper

1-2 tablespoons capers drained, chopped if large

0.25 cup black olives thinly sliced, Niçoise or oil-cured, pitted or unpitted

1 small cucumber thinly sliced

1-2 plum tomatoes thinly sliced

basil leaves optional

Equipment

fork

potato masher

knife

cutting board

foil

Directions

Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add olive oil, lemon zest, juice, and parsley and mix. Season well with salt, pepper, and pepper flakes. Taste and make sure it tastes as good as it should be.

Split your rolls or bread in half and drizzle both sides generously with olive oil. Spoon the smashed chickpeas on the bottom half first, then the onion, and a little drizzle of vinegar. Add eggs, if using, and season this layer with salt and pepper. Add the capers, olives, and cucumber. Add another gentle drizzle of olive oil and smaller dribble of vinegar, if you wish. Finish with the tomatoes and more salt and pepper on top, then basil, if you’re using it.

Close the sandwich(es) and wrap them in foil. Set a few of your heaviest pans or books on top for 10 minutes — this encourages the ingredients to mingle together and flattens the sandwich enough to ensure that you do not need to unhinge your jaw like a snake to take a bite. Eat right away, or keep wrapped sandwiches in the fridge, a cooler, or picnic basket until needed.