About the author:Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. You can follow him on Twitter @BurntLumpia.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Ingredients
For the Tapenade:
8 ounces black pitted olives (kalamata or nicoise), drained
2 medium cloves garlic
1/4 cup packed fresh parsley leaves
1/4 teaspoon dried red pepper flakes
1 tablespoon capers, drained
1 tablespoon red wine vinegar
1 tablespoon juice from 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the Sandwich:
4 focaccia rolls
4 ounces sliced Genoa salami
2 cups packed arugula (about 1 ounce)
4 jarred roasted red bell peppers, drained
1/4 cup crumbled goat cheese
Procedures
For the Tapenade: Combine olives, garlic, parsley, pepper flakes, capers, vinegar, lemon juice, and olive oil in a food processor and pulse until everything is well combined and chopped fine, 8 to 10 short pulses. Season to taste with salt and freshly ground black pepper.
To make the sandwiches, split each of the focaccia rolls in half. Spread about 1 tablespoon of the tapenade on the tops and bottoms of the focaccia rolls.
Place a roasted red bell pepper on each of the bottom halves of the sandwiches, followed by a layer of salami, and a layer of arugula. Divide the goat cheese evenly among the sandwiches. Top with the remaining tapenade-covered focaccia and serve immediately.
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