Mediterranean Veggie Sandwich

I love love love Mediterranean flavors.  They are so bold and just packed with greatness.  Yum!  I've always wanted to make my own Olive Tapenade, so decided to give it a try and use it as a sandwich spread.  Wow, these were amazing! Nick's quote after first bite, "Wow... your meals this week have been so good... like... better than usual."  Yeah buddy! I'll take that compliment and store it for the next awful meal (which does happen... but don't worry, I don't blog the bad stuff.)  

I do have to warn you... Olive Tapenade isn't the prettiest ingredient.  If you can imagine blended up black olives and green capers... it looks quite gross.  In fact... I was at a lunch interview a few weeks ago and ordered a veggie sandwich with olive tapenade on it and when it came... yep you can imagine what my interviewers thought of my sandwich.  I even got a little self conscious about my sandwich and had to make the comment that, "I know it doesn't look appetizing, but it's really delicious!"  I didn't get the job.  I don't blame the sandwich.  I blame the lack of adventure of my interviewers.  Obviously, I can't work for someone who turns their noses up to scary looking food anyway.  Point being... don't bring this recipe out on the first date.  Only bring it out when you know your guests well... and serve with confidence!

Now that you've read the disclaimer, this sandwich is absolutely amazing.  So much flavor and very few ingredients!  If you have one of those really fancy panini presses, you should definitely make a panini out of it.  I lack cupboard space and therefore, grilled these in a pan, which tastes just as good! In fact, next time I think I may throw these on the grill!  Either way, it's a great veggie sandwich and I will definitely make these again and again.  Enjoy!

Mediterranean Veggie Sandwich
Serves: 4

Ingredients:
2 red peppers, roasted (slice in half, remove the seeds, drizzle with oil and cook in a 400 degree oven for 30 minutes)
1 oz goat cheese
4 artichoke hearts
1 cup spinach, chopped
1/2 cup olive tapenade (recipe below)
4 buns or rolls (Make your own hamburger buns here, make your own focaccia bread here)
Oil for pan

Directions:
Slice your bun in half. On one side, spread goat cheese.  On the other, spread tapenade and top with roasted pepper, sliced artichoke heart, a handful of spinach and top with the top bun.  Grill in an oiled (I used grapeseed oil) pan on medium heat for 3 minutes and flip. Grill for 3 more minutes.  

Olive Tapenade:
Makes: 1/2 cup

Ingredients:
1 garlic clove
1 cup kalamata olives
2 tablespoons capers
1 tablespoon lemon juice

Directions:
Add all ingredients to a food processor and pulse for a few seconds until well blended.