4.5
2 ratings

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

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.

Nutritional Facts
Servings1
Calories Per Serving332
Total Fat13g21%
Sugar8gN/A
Saturated7g33%
Cholesterol33mg11%
Protein14g29%
Carbs42g14%
Vitamin A114µg13%
Vitamin B120.6µg10.6%
Vitamin B60.4mg18.3%
Vitamin C22mg37%
Vitamin D0.2µgN/A
Vitamin E1mg6%
Vitamin K25µg31%
Calcium324mg32%
Fiber7g30%
Folate (food)110µgN/A
Folate equivalent (total)130µg33%
Folic acid12µgN/A
Iron4mg24%
Magnesium79mg20%
Monounsaturated4gN/A
Niacin (B3)5mg24%
Phosphorus286mg41%
Polyunsaturated1gN/A
Potassium554mg16%
Riboflavin (B2)0.5mg30.7%
Sodium917mg38%
Thiamin (B1)0.4mg25.1%
Zinc2mg15%