This sandwich earns it's name from the 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
4 sandwiches + extra tapenade
Umami Tsunami Sandwich
tomato slices (1/2 inch thick)
white miso paste
red onion slices (1/4 inch thick with rings kept intact)
shiitake mushroom tapenade (see recipe below)
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.
Combine the mayo and miso paste. Mix well.
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.
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
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.
Combine all the ingredients in a food processor and pulse until a coarse texture.