To celebrate the Day of the Dad’s, we went for our second Annual Father/Daughter/Son-in-Law Bike Ride on the Bronx River Parkway.
During the summer, the Bronx River Parkway is occasionally closed off for bikers, rollerbladers, runners and any other non-motorized pedestrians. This Westchester Government initiative is aptly called “Bicycle Sunday“.
Now, don’t let that picture fool you! We look like we’re just cruising along without a care in the world. But, it was a tough ride! We clocked 19.25 miles of what felt like almost entirely up-hill riding. Thankfully, we brought along a champion on-bike Photographer who was able to catch one of the more serene (flatter) moments of our ride.
We followed up the tough ride with a lunch I had packed that morning. Now, I have been known to exaggerate, but I want you to understand that the recipe I am about to share with you is one of the greatest culinary concoctions to ever come out of the Moore kitchen. Mr. Moore even gave it the highly coveted rating of “Slap yo’ Mama“!
Please make it. You will not be sorry.
I owe the making of this dish entirely to The Splendid Table. I was listening to the podcast while gardening the other day and heard a segment about the perfect beach food. My ears immediately perked up since I had been trying to figure out the perfect picnic food for our bike ride.
Lynne’s guest told a really lovely story about having this meal as a child when she would summer in the South of France with her family. Since the Kensico Dam is pretty much the same as a beach in the South of France, I knew this was the recipe for me!
- 2 anchovy fillets, minced (optional)
- 1 very small garlic clove, minced
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- Pinch of salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 8-inch round crusty country loaf or small ciabatta, halved
- 1 Kirby cucumber or 1/2 regular cucumber
- 1 medium-size, ripe tomato, sliced
- 1/2 small red onion, sliced
- 1 jar (5 to 6 ounces) tuna packed in olive oil, drained
- 8 large basil leaves
- 2 tablespoons sliced pitted olives, preferably a mix of black and green
- 1 hard-cooked egg, peeled and thinly sliced.
- In a small bowl, whisk together the optional anchovies, the garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
- If using a country loaf, pull out some soft interior crumb to form a cavity. If using a ciabatta, you won’t need to eliminate anything.
- If using a Kirby cucumber, slice thinly. If using a regular cucumber, peel, halve lengthwise, and scoop out seeds from one half. Thinly slice seedless half. Add sliced cucumber to vinaigrette and toss well.
- Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna, basil, olives and egg slices. Top egg with remaining cucumbers and vinaigrette. Cover with second bread half and firmly press sandwich together.
- Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan topped with a filled kettle, or have a child about 7 years old sit on it. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes (or as long as you can get the child to sit still). Unwrap, slice and serve immediately, or keep it wrapped for up to 8 hours before serving.