Italian Pecorino, Parsley, and Anchovy Sandwiches

  • Serves

    serves 4

  • Cook

    35 minutes


By Casa del Vino

Published on March 17, 2017

This crusty sandwich only calls for a handful of ingredients—pecorino, parsley, and anchovy—but has big flavors.

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  • 2 cups Italian parsley leaves (from about 1 bunch), minced
  • 6 cloves garlic, minced (2 Tbsp.)
  • Salt and freshly ground black pepper
  • 16 anchovies in oil
  • 1412 extra-virgin olive oil
  • 4 oz. pecorino cheese, thinly sliced (about 8 slices)
  • 4 small crusty sandwich rolls, halved crosswise


Step 1

In a medium bowl, add the parsley, garlic, and a pinch each salt and pepper; stir well. Gently stir in the anchovies and the olive oil, starting with 1⁄4 cup oil and adding more as needed to saturate the parsley (it should be shiny and moist but not runny). Let rest 30 minutes.

Step 2

When ready to serve, distribute the sliced pecorino atop the bottom halves of the rolls, followed by the parsley mixture and anchovies. Top with the other halves of the rolls.

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