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.
Spicy Salami Sandwich With Olive Tapenade and Goat Cheese Recipe
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
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.
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.
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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 40g||141%|
|Total Sugars 2g|
|Vitamin C 107mg||536%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|