20130225-242270-sandwiched-spicy-salami-sandwich-with-olive-tapenade-and-goatcheese.jpg

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.

About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. You can follow him on Twitter @BurntLumpia.

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: