Bresaola Tonnato & Escarole Sandwich – Volpi Foods

Ingredients

• 5 ounce can of good quality tuna in oil
• 3 anchovy fillets
• 1 tablespoon capers
• ½ cup mayonnaise
• zest of 1 lemon
• 1 tablespoon lemon juice
• ¼ teaspoon ground black pepper
• 1 cup thinly sliced escarole
• 1/3 cup thinly sliced fennel
• 2 pickled pepperoncinis, thinly sliced
• 2 tablespoons parsley leaves
• 2 teaspoons lemon juice
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon crushed red pepper flakes
• kosher salt to taste
• 2 slices rustic sourdough bread, lightly toasted
• 4 ounces Bresaola , thinly sliced