Spicy Salami Sandwich With Olive Tapenade and Goat Cheese


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Spicy Salami Sandwich With Olive Tapenade and Goat Cheese
  • Yield:Makes 4 sandwiches
  • Active time:15 minutes
  • Total time:15 minutes
  • Rated: 4.5
This recipe appears in:
Sandwiched: Spicy Salami Sandwich with Olive Tapenade and Goat Cheese

Photographs: Marvin Gapultos

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • For the Tapenade:
  • 8 ounces black pitted olives (kalamata or nicoise), drained
  • 2 medium cloves garlic
  • 1/4 cup packed fresh parsley leaves
  • 1/4 teaspoon dried red pepper flakes
  • 1 tablespoon capers, drained
  • 1 tablespoon red wine vinegar
  • 1 tablespoon juice from 1 lemon
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • For the Sandwich:
  • 4 focaccia rolls
  • 4 ounces sliced Genoa salami
  • 2 cups packed arugula (about 1 ounce)
  • 4 jarred roasted red bell peppers, drained
  • 1/4 cup crumbled goat cheese


  1. 1.

    For the Tapenade: Combine olives, garlic, parsley, pepper flakes, capers, vinegar, lemon juice, and olive oil in a food processor and pulse until everything is well combined and chopped fine, 8 to 10 short pulses. Season to taste with salt and freshly ground black pepper.

  2. 2.

    To make the sandwiches, split each of the focaccia rolls in half. Spread about 1 tablespoon of the tapenade on the tops and bottoms of the focaccia rolls.

  3. 3.

    Place a roasted red bell pepper on each of the bottom halves of the sandwiches, followed by a layer of salami, and a layer of arugula. Divide the goat cheese evenly among the sandwiches. Top with the remaining tapenade-covered focaccia and serve immediately.

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