Artichoke and Olive Tapenade Sandwich


 (Jane Bruce)

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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.


  • 1/4 cup Kalamata olives, pitted and chopped
  • 1/4 cup artichoke hearts, chopped
  • 2 teaspoon fresh lemon juice
  • pinch of salt
  • 2 slice crusty white bread
  • 1/4 cup feta cheese, crumbled
  • 1 leaf of Romaine lettuce
  • 3 slice tomato


Step 1

  • Add the first 4 ingredients to a food processor or combine with a mortar and pestle.

Step 2

  • 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.

Step 3

  • Spoon the mixture on top of one of the bread slices.

Step 4

  • Add the feta cheese, lettuce, and tomatoes.

Step 5

  • 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.