-Red bell pepper
-French dinner rolls
-Salt and pepper
Christian: Prior to this sandwich, I had never eaten an olive tapenade. Most of my previous experience with olives consisted of taking pitted black olives off of a vegetable tray, and putting them on my fingertips before eating them. I am a 36-year-old child.
When we saw this sandwich needed a tapenade, some Internet searches followed. Outside of the Olive Bar at our local grocery store offering it at $8.99/lb., I could only find it available as part of a hummus. So in the end, we just decided to make our own and it was a pretty easy process. Most recipes that involve putting all of your ingredients into a food processor normally are. And it was good, if a little strong.
We’re a salami-loving family, so that was already going to be a plus on this one. The mozzarella was mild enough with the tapenade, and the peppers added a good crunch and sweetness.
Susannah: This was a hearty, Italian sandwich hitting all the right notes. We made our own olive tapenade with the ingredients listed above. I’m not a huge fan of kalamata olives, but the tapenade was bright and zesty. It served as a condiment and rounded everything out. The red pepper was also a fresh and necessary addition; it added a hint of sweetness and refreshing crunch against all of the softer textures of the cheese and salami. For a smaller sandwich, it was very filling and I’m always a sucker for salami.
Next Up: #57 – Mozzarella, Tomato, Basil, Olive Oil and Balsamic on Ciabatta