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Italian Sandwich with Homemade Tapenade

italian sandwich cut in half
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Change up your sandwich game with this flavorful Italian-inspired plate. Homemade tapenade and roasted red pepper elevate it and will have you feeling quite accomplished in your new sandwich-making skills.

  • Author: David (Doggy Daddy)
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 1 sandwich 1x
  • Category: dinner
  • Cuisine: Italian

Ingredients

Scale
  • Homemade or bakery bread, 2 slices
  • 1 red bell pepper
  • 3 ounces mozzarella, sliced thick
  • EVOO
  • Palmful of basil

Tapenade

  • 7 Pitted Castlevetrano green olives
  • 2 cloves garlic
  • 5 Pitted Kalamata olives
  • 1.5 tsp capers
  • 2 Tbsp parsley
  • 1.5 Tbsp EVOO plus more if needed

Meats

  • 6-8 slices Genoa salami
  • 6-8 slices black pepper Sopressata
  • 2 ounces (big pinch full) Prosciutto

Instructions

Roast the Red Pepper

  1. Char the pepper on your stovetop until black on all sides.
  2. Place into bowl and cover to cool.
  3. Remove the charred skin by hand and discard.
  4. Slice the roasted pepper into strips and marinate in a bit of EVOO.

Tapenade

  1. Finely chop olives and capers.
  2. Finely chop the garlic and parsley.
  3. Mix together with EVOO along with a pinch of salt and black pepper.
  4. Adjust flavor to taste and set aside to marinate.

Make the Sandwich

  1. Spoon a layer of tapenade on one side of bread.
  2. Drizzle EVOO on the other side and use a spoon to push it into the bread.
  3. Add roasted red pepper slices on the tapenade.
  4. Add a layer each of Sopressata, Genoa salami, prosciutto.
  5. Add chunks of mozzarella and top with black pepper and basil.
  6. Slice in half and enjoy.

Notes

Use fresh bread, homemade or from the bakery.

If you have them, add anchovies to the tapenade.

Keywords: Italian sandwich, olive tapenade, roasted red pepper, meat and cheese

Find it online: https://thehotelleela.com/italian-sandwich-with-homemade-tapenade/