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Author Notes: I love tomato sandwiches...tomato with mayo, tomato with avocado and bacon and even a schmear of zucchini butter on toast with a salted tomato on top. This week I thought a salty, briny tapenade- like spread would make for a new twist on a tomato sandwich. —inpatskitchen
Makes over 2 cups tapenade for many sandwiches and extra as a dip for vegetables, bread or crackers.
For the tapenade
- 1 1/2 cups pitted assorted olives (I used kalamata and oil cured black olives)
- 1 large clove garlic
- 2 tablespoons brine cured capers
- 3 anchovy filets packed in oil
- 4 large basil leaves
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 cup good quality mayo (or homemade)
- Place all ingredients except the mayo in a food processor (or mini) and process until combined but not quite smooth. You want a little texture there. Place the mixture in a bowl and stir in the mayo. Refrigerate until ready to make your toast.
For the toast
- Slices of a good rustic bread, toasted
- Seasonal tomatoes sliced about 1/4 inch thick
- The tapenade
- Thinly sliced basil leaves
- Coarse sea salt (optional)
- Spread your toasted bread slices thinly with the tapenade and then lay a tomato or two or three (depending on your toast size) over the top. Garnish with the fresh basil and sprinkle with a few grains of the sea salt if using.
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Recipe with Anchovies
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe