I have loved this sandwich ever since I was a kid (who hated olives). It’s just such a perfect combination of flavours that even 8-year-old, non-olive-eating Finn was totally in love with it.
That being said, when everyone else on the playground was eating their cool Dunkaroos and Cheez Whiz sammies, a ‘weirdo’ sandwich like this made me the butt of a lot of jokes… kids can be jerks. Ah well, I still enjoyed the heck out of it, even if I did get teased. That’s what they call a ‘character building experience,’ isn’t it?
So maybe don’t pack this in your kids’ lunches. It’s a grown up sandwich with grown up flavours and only grown ups can really appreciate how grown uppy and delicious it is (or not).
|Chicken and Roasted Red Pepper Sandwich with Tapenade Mayonnaise|| |
- Sourdough bread
- Roast chicken breast (great use for leftovers! A rotisserie chicken would also work great for this)
- 1 roasted bell pepper, sliced
- 2 Tbs Tapenade (see recipe below- can also be bought at many grocery stores near the pesto section)
- 2 Tbs mayonnaise
- Romaine lettuce
- In a small bowl, mix the tapenade and mayonnaise. Set aside.
- Lightly toast your slices of sourdough bread.
- Spread tapenade mayo on to both sides of the sandwich.
- Top with roast chicken, bell pepper and romaine.
1/2 lb. kalamata olives, pitted and chopped
1 anchovy fillet
1 small clove garlic, crushed
2 Tbsp capers
3 leaves fresh basil
1 Tbsp fresh lemon juice
1 Tbsp olive oil
Put all ingredients in a food processor until chopped into a coarse paste.
This is a great condiment to have in the fridge for appy platters and other recipes, too!