Spicy Salami Sandwich with Olive Tapenade and Goat Cheese
Spicy Salami Sandwich with Olive Tapenade and Goat Cheese takes about 15 minutes from beginning to end. One serving contains 1345 calories, 43g of protein, and 48g of fat. This recipe serves 4 and costs $5.81 per serving. Many people really liked this main course. 100 people were impressed by this recipe. This recipe from Serious Eats requires arugula, black olives, lemon juice, and focaccia. Overall, this recipe earns a good spoonacular score of 63%. Heirloom Tomato, Olive Tapenade, and Goat Cheese Sandwich (+Limantour Beach), Bruschetta With Goat Cheese And Olive Tapenade, and Olive Tapenade And Goat Cheese Crostini are very similar to this recipe.
Servings: 4
Ingredients:
2 cups packed arugula (about 1 ounce)
8 ounces black pitted olives (kalamata or nicoise), drained
1 tablespoon capers, drained
4 focaccia rolls
1/4 cup packed fresh parsley leaves
2 medium cloves garlic
1/4 cup crumbled goat cheese
Kosher salt and freshly ground black pepper
1 tablespoon juice from 1 lemon
2 tablespoons olive oil
1/4 teaspoon dried red pepper flakes
1 tablespoon red wine vinegar
4 jarred roasted red bell peppers, drained
4 ounces sliced Genoa salami
Equipment:
food processor
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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.
Step by step:
1. 1
For the Tapenade
1. 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.
2. 2
3. To make the sandwiches, split each of the focaccia rolls in half.
4. Spread about 1 tablespoon of the tapenade on the tops and bottoms of the focaccia rolls.
5. 3
6. 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.
Nutrition Information:
covered percent of daily need
