Artichoke and Olive Tapenade Sandwich

Artichoke and Olive Tapenade Sandwich
Staff Writer
Vegetarian Sandwich
Jane Bruce
Vegetarian Sandwich

It's often hard to make vegetarian sandwiches feel hearty, but the savory flavors here create a warm, filling sandwich for any season. The key to this sandwich is good ingredients. Finding high-quality olives, ripe and flavorful tomatoes, and fresh bread are essential for this recipe.

Click here for 8 Sweet and Savory Sandwiches

1
Servings
210
Calories Per Serving
Deliver Ingredients

Notes

Note: The tapenade can be made in advance and stored in the refrigerator for up to one week. 

Ingredients

  • 1/4  Cup  Kalamata olives, pitted and chopped
  • 1/4  Cup  artichoke hearts, chopped
  • 2  Teaspoons  fresh lemon juice
  • Pinch of  salt
  • Slices, crusty white bread
  • 1/4  Cup  feta cheese, crumbled
  • leaf of Romaine lettuce
  • slices of tomato

Directions

Add the first 4 ingredients to a food processor or combine with a mortar and pestle. Mix them enough so that they begin to form a paste, but not so much that there are not still small chunks of olive and artichoke.

Spoon the mixture on top of one of the bread slices. Add the feta cheese, lettuce, and tomatoes. Place the second slice of bread on top and put the sandwich in the toaster until the bread is browned. Remove and eat immediately while hot.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
8g
33%
Cholesterol
48mg
16%
Carbohydrate, by difference
17g
13%
Protein
10g
22%
Vitamin A, RAE
78µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
286mg
29%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
190mg
27%
Selenium, Se
8µg
15%
Sodium, Na
578mg
39%
Water
118g
4%
Zinc, Zn
2mg
25%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.