Tomato Sandwich with Olive Tapenade

Tomato season is upon us, we received a basket of cherry tomatoes and one regular sized tomato last week. Dave and I are both fans of BLT's (my all time favorite sandwich is the Avocado BLT with Coconut Bacon from a local restaurant). This sandwich took fresh tomato sandwiches outside of the BLT box and didn't require any cooking which is appealing in these hot August temperatures. We both enjoyed the finished sandwich -- the olive tapenade is briny, the everything hummus adds a savory layer or flavor, and the tomatoes can really shine. This recipe will make two large sandwiches.

Slightly adapted from Naturally Ella


Olive Tapenade
-1/2 clove garlic, minced
-3 ounces Kalamata olives
-1 ounce roasted red pepper
-1 tablespoon fresh basil (about 2 leaves)
-1 tablespoon lemon juice
-1 tablespoon olive oil
-1 pinch of sea salt
-1 pinch of black pepper

-4 pieces of multi-grain bread
-1 large tomato, sliced
-1 ounce crumbled feta
-1/4 cup everything hummus

Make the olive tapenade: Mince the Kalamata olives and roasted red pepper. Combine the minced olives and red pepper with the garlic, basil, lemon juice, and olive oil. Season with salt and pepper to taste and set aside.

Toast the bread and layer with the everything hummus, lettuce, tomato slices, olive tapenade, and crumbled feta.


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