But not for me. This is one of Justin’s favorite lunches, and every so often I pinch my nose and prepare it for him. It’s in times like these that I wish I liked olives…the sandwich just isn’t the same without the olive paste. Alas, to me, they stink.
Tomato Sandwich with Olive Paste, Mozzarella, and Arugula
- 1 cup olives, such as Nicoise, kalamata, or green, pitted
- 1/4 cup capers, rinsed
- 2 small garlic cloves
- 2 teaspoon chopped thyme leaves or 1/2 teaspoon dried
- 1 to 2 tablespoons extra-virgin olive oil
- Freshly milled pepper
- Fresh lemon juice
- Ciabatta, country, or sourdough bread, sliced
- Fresh mozzarella
- Thick-sliced tomato
- Arugula or baby spinach leaves
In a food processor, make a smooth paste of the olives, capers, garlic and thyme if using dried. Add the olive oil while the machine is running. Season with pepper and add lemon juice and thyme if using fresh.
Spread olive paste onto bread slices. Cover with overlapping layers of fresh mozzarella and thick-sliced tomato. Add a pinch of salt and plenty of arugula leaves, then top with another slice of bread and serve.
Makes enough olive paste for four sandwiches.
Source: Vegetarian Cooking for Everyone by Deborah Madison.