Eat carefully and HOLD carefully. It might get messy…
The inspiration for this “recipe” (Can I call this a recipe since it’s for a sandwich?!?) came from our *little* trip to Bedford, PA where we stopped at a place called The Green Harvest Company for some liquid enhancement and stomach satiation – ie: coffee and lunch.
And I got this.
Not beautiful, but man… so good. That sandwich has spawned inspiration for this Black Olive Tapenade and now, the sandwich that will soon stand before you. IE: the Mediterranean Grilled Sandwich. Definitely NOT a wimpy sandwich.
Note: the recipe is for one sandwich. I’m giving some UN-approximate quantities – because, HEY – make it as dainty or as “Manly” as you dare.
Mediterranean Grilled Sandwich
2 slices bread (GF potential here)
2 slices tomato
3 slices (or 4!) cucumber
2-3 Tablespoons hummus
2-3 Tablespoons Black Olive Tapenade
oil or “butter,” for coating bread so that it evenly toasts (I used coconut)
Directions: coat one side of each slice of bread with a super thin layer of oil. Using coconut oil makes the spreading easy, like butter.
On opposing sides, smear hummus on one slice and tapenade on the other. Put medium size skillet over medium heat on the stove. Place both pieces of bread oil-side DOWN in skillet. Layer tomato and cucumber slices onto hummus. When both sides are toasted to your liking, stack them together sandwich-style and eat.
Makes: 1 sandwich
Sandwich Alternate: Don’t have tomato, but love avocado? It’s a simple swap. And so green, too!