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Makes
4 sandwiches + extra tapenade
Author Notes
This sandwich earns it's name from the umami rich ingredients used to make it. Substitute any deli meat you prefer or even make this into a burger. Since the tapenade and miso mayo are salty try the sandwich before adding additional salt. —brisketandbagels.com
Ingredients
- Umami Tsunami Sandwich
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8
tomato slices (1/2 inch thick)
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2 tablespoons
mayo
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2 teaspoons
white miso paste
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4
red onion slices (1/4 inch thick with rings kept intact)
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8 tablespoons
shiitake mushroom tapenade (see recipe below)
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1 ounce
baby arugula leaves
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8
slices bread (toasting optional)
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4
slices sharp cheddar
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1 pound
sliced roast beef
- Shiitake Mushroom Tapenade
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4 ounces
shiitake mushrooms chopped
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1 teaspoon
garlic minced
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4 ounces
kalamata olives pitted
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1 tablespoon
capers
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2 teaspoons
lemon juice
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1 teaspoon
anchovy paste
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1 tablespoon
fresh parsley chopped
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1 teaspoon
dijon mustard
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1/8 cup
olive oil + 2 teaspoons
Directions
- Umami Tsunami Sandwich
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Preheat oven to 425 degrees. Roast the tomatoes on a parchment-lined baking sheet brushed with oil for 30 minutes, or until tomatoes slightly brown.
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Combine the mayo and miso paste. Mix well.
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Heat a large nonstick skillet on high heat. Add the onion slices once the pan is very hot and cook about 1-2 minutes per side till caramelized but still retain a crunchy texture.
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Assemble the sandwiches. Spread 2 tbsp tapenade on one slice of bread. Add 1/4 pound roast beef, one slice cheese, two slices tomato and 4 onion rings. Spread 1 tsp miso mayo on the other additional slice of bread. Assemble remaining sandwiches.
- Shiitake Mushroom Tapenade
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Add 2 teaspoons of olive oil to a 12 inch skillet. Over high heat saute the mushrooms till browned. Add the garlic and cook an additional 30 seconds until fragrant.
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Combine all the ingredients in a food processor and pulse until a coarse texture.
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