Jason Denton's black olive and cucumber tramezzini, reprinted from Simple Italian Snacks, is at once a play on the cucumber finger sandwich and a riff on some of our favorite cocktail garnishes. Chopped olives and cucumber are folded into creamy goat's cheese, which is then spread on crustless white bread. It's savory, delicate and a perfect vegetarian option.
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Cook the Book: Black Olive and Cucumber Tramezzini
About This Recipe
- 2 cups pitted Gaeta olives, roughly chopped
- 1 cup ( 8 ounces) goat cheese, at room temperature
- 8 slices Pullman bread or Arnold Brick Oven White
- 1 medium cucumber, peeled and cut into 1/4-inch-thick slices
- Sea salt
- Freshly ground black pepper
Place the chopped olives and the goat cheese in a mixing bowl. Use a rubber spatula to break the goat cheese into smaller chunks, and then fold the two ingredients together to form a chunky mixture.
Gently spread the goat cheese-olive mixture over the bread slices. Arrange the cucumber slices over half of the bread--about 5 slices each, to create a single layer with complete coverage. Top the cucumbers with a light sprinkling of sea salt and a few turns of freshly ground black pepper.
Close the sandwiches with the remaining 4 slices of bread. Trim off the cursts, and cut each sandwich into 2 triangles.