Olive and Artichoke Tapenade Sandwich with Tomato and Spinach

 

2 -3 cups of artichoke and olive tapenade

2 beefsteak tomatoes sliced

3 cups of fresh spinach leaves

1 large baguette cut into 4 equal slices, cut horizontally



Olive and Artichoke Tapenade

1 14 oz. jar of quartered marinated artichoke hearts drained

1 10 oz. jar pitted kalamata olives drained

1 10 oz. jar of Spanish green olives with pimentos drained

1 garlic clove chopped

1/4 tsp. lemon juice and the zest of the lemon

1 tbsp. extra virgin olive oil

1/4 tsp. black pepper

Cut artichoke quarters in half before putting them into the processor.

Place all the ingredients into a food processor and pulse about 12-15 times.  You will need to scrape the sides several times in between pulses.

If you don't have a food processor use a blender (pulsing) or just chop each ingredient and mix together.  Add extra virgin oil, lemon juice, pepper and combine.  

Cut bread into slices and drizzle with olive oil.  Toast in the oven or toaster oven until lightly browned.

Can be refrigerated up to 3 days. 


Spread olive and artichoke tapenade onto the bottom slice of the baguette.  

Add spinach leaves to the top of the tapenade.

Top spinach with 2-3 slices of tomato

Cover with the top part of the baguette.



 


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