Artichoke and Olive Tapenade Sandwich

Staff Writer
Artichoke and Olive Tapenade Sandwich
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

Ready in
15 m
1
Servings
332
Calories Per Serving
Deliver Ingredients
Makes
1 sandwich

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
  • 2 Slices, crusty white bread
  • 1/4 Cup feta cheese, crumbled
  • 1 leaf of Romaine lettuce
  • 3 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.

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.

Nutritional Facts

Total Fat
13g
21%
Sugar
8g
N/A
Saturated Fat
7g
33%
Cholesterol
33mg
11%
Protein
14g
29%
Carbs
42g
14%
Vitamin A
114µg
13%
Vitamin B12
0.6µg
10.6%
Vitamin B6
0.4mg
18.3%
Vitamin C
22mg
37%
Vitamin D
0.2µg
N/A
Vitamin E
1mg
6%
Vitamin K
25µg
31%
Calcium
324mg
32%
Fiber
7g
30%
Folate (food)
110µg
N/A
Folate equivalent (total)
130µg
33%
Folic acid
12µg
N/A
Iron
4mg
24%
Magnesium
79mg
20%
Monounsaturated
4g
N/A
Niacin (B3)
5mg
24%
Phosphorus
286mg
41%
Polyunsaturated
1g
N/A
Potassium
554mg
16%
Riboflavin (B2)
0.5mg
30.7%
Sodium
917mg
38%
Thiamin (B1)
0.4mg
25.1%
Zinc
2mg
15%

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