Magazine article Sunset

Sandwiches with the Flavors of Provence

Magazine article Sunset

Sandwiches with the Flavors of Provence

Article excerpt

Meals in 30 minutes or less

In the sunny south of France, no tray of hors d'oeuvres is complete without a small pot of tapenade to smear on crisp crackers or baguette slices. This robust spread of olives-- black or green-with anchovies, capers, garlic, and olive oil is very easy to prepare. But here in the West, that task is optional because, of late, tapenades flourish on market shelves. Whether you purchase the spread or make your own (following), tapenade can add a delectable provencal flair to hearty sandwiches.

Olive Tapenade

PREP TIME: About 10 minutes

NOTES: Use your favorite salt- (sometimes called oil-) or brine-cured black olives such as calamata or nicoise, or brine-cured green olives such as picholine or Spanish-style. If olives have pits, cut fruit from them. Or place olives on a counter and lay the flat side of a wide knife over one olive at a time. Hit knife with your fist firmly enough to loosen pit; pull olive free and discard pit.


In a food processor, whirl I clove garlic and 1 teaspoon fresh thyme leaves or dried thyme until minced. Add 1 1/4 cups pitted olives (see notes), 4 drained canned anchovy fillets, 2 tablespoons drained capers, 5 tablespoons extravirgin olive oil, and 2 teaspoons lemon juice; whirl until coarsely pureed; scrape container as needed. Use, or chill airtight up to 1 month.

Per tablespoon: 72 cal., 92% (66 cal.) from fat; 0.3 g protein; 7.3 g fat (1 g sat.); 1.6 g carbo (0 g fiber); 274 mg sodium; 0.6 mg chol.

Goat Cheese-Tapenade Sandwiches

PREP TIME: About 15 minutes

MAKES: 6 servings

1 loaf herb-flavor or plain bread such as ciabatta or focaccia (1 lb., about 2 in. thick)

3/4 cup fresh chevre (goat) cheese

1 jar (7 1/4 oz.; 1 cup) roasted red peppers, drained

2 cups lightly packed arugula, rinsed and crisped

3/4 cup olive tapenade (recipe precedes, or purchased)

With a long serrated knife, cut bread in half horizontally. Spread cut side of bread bottom with goat cheese. Cover cheese with red peppers and arugula. Spread cut side of bread top with tapenade and invert onto arugula. Cut in equal portions.

Per serving: 385 cal., 63% (243 cal.) from fat; 11 g protein; 27 g fat (4.4 g sat.); 41 g carbo (2 g fiber); 1,011 mg sodium; 8.9 mg chol.

Roast Beef-Tapenade Sandwiches

PREP TIME: About 15 minutes

MAKES: 6 servings

1/3 cup mayonnaise

2 tablespoons drained dried tomatoes packed in oil

2 baguettes (8 oz. …

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