Layer Your Salami Sandwich With Tapenade and Goat Cheese

Sandwiched

The greatest column since sliced bread.

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Photographs: Marvin Gapultos

A muddy, ruddy mix of mashed black olives and capers may not look very appetizing, but the Mediterranean paste packs a salty, earthy wallop that goes well with most anything dipped into it. Although you can purchase jarred tapenade at the store, it's easy enough to make at home—just blitz a handful of black olives, along with a few garlic cloves, some drained capers, and fresh parsley in a food processor. A splash of red wine vinegar, and a spritz of lemon juice add acidity and brightness, while olive oil helps to bind everything together.

Tapenade is often served as a dip or spread but also makes for a great replacement for mayonnaise and mustard in a sandwich.

For this recipe, the rich homemade tapenade is spread into an herby focaccia roll followed by some spicy salami, peppery arugula, a roasted red bell pepper, and a sprinkling of crumbled goat cheese. Although the ingredients in this sandwich are all very strongly flavored, each remains distinct with every bite.