Jul 20, 2010

A sandwich

This goes back a few years, but it's definitely a summer recipe.  It's sort of loosely based on a mufuletta.  And since it's a relatively cool day with no sun, I figure it might be perfect.


Odd place to start?  Sure.  But why not?  This is going to serve the role of oil and vinegar in the final product while adding something, umm, tapenady?

In a food processor, combine:
  • A 60/40 split of kalamata olives and normal black olives
  • 2 cloves of garlic (for once I'd strongly advise not going overboard here)
  • 1 small handful of italian parsley
  • A few chives, somewhat chopped
  • 2 small spoonfuls of capers, rinced
  • A small amount of oregano
Blend that, adding olive oil as needed, until you have a paste.


So when that's done, select your bread.  I'd recommend a baguette.

Halve your loaf, boule, whatever, and get some of the guts out.  You will have to make room for the other stuff.

So start adding:
  • Tapenade to both pieces
  • Feta
  • Salami
  • Spinach
  • Banana peppers, sliced
  • Roasted red pepper, sliced
  • Tomatoes, sliced, salted, and drained in a strainer
  • Whatever else strikes your fancy (though I'd recommend not taking the salt content up from here)
Recombine your two halves and wrap the sandwich tightly in plastic wrap.  Refrigerate for at least half an hour and up to, say, overnight.  Slice and serve.

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