Anchovy and Tomato Sandwiches

Before you make these delicious sandwiches for yourself and five friends, make sure you have enough ingredients to make at least six more because none of your friends will settle for just one sandwich. And neither will you!

INGREDIENTS
3 tablespoons olive oil, divided
6 ½ inch thick slices of crusty bread

2 cloves garlic, smashed and minced

2 cans anchovies (2 ounce) drained

2 tablespoons dry white table wine

1 beefsteak or similar tomato, sliced in to 6 slices

2 ounces Fontina cheese, shredded (1 cup)

Paprika for dusting

METHOD

Turn the oven on to broil. Brush both sides of the bread slices with olive oil and toast under the broiler, turning over once, until lightly brown on both sides. Set aside. In a small skillet, add 2 tablespoons of olive oil over medium heat. Add the garlic and cook for 1 minute. Add the anchovies and white wine. Stir and cook until the liquid is mostly gone and the anchovies and garlic form a paste. Remove from the heat and cool to room temperature. Set aside.

Place the tomato slices on a lightly oiled baking sheet and broil for 2 to 4 minutes to cook the tomato slices. Do not let them burn. Remove and set aside. Assemble the sandwiches by spreading the anchovy paste evenly on all the bread slices (about 1 teaspoon per sandwich) . Cover with a broiled tomato slice, and spread the cheese evenly on all six sandwiches. Place into the broiler for 2 to 3 minutes, until the cheese is melted and just beginning to brown. Remove from the oven, sprinkle with paprika and serve.