Description
A seasonal vegan sandwich that’s juicy and savory. This Castelvetrano Tapenade & Tomato Sandwich with feta is easy to make and screams summer.
Ingredients
Scale
Castelvetrano Olive Tapenade:
- 2.5 Cups Castelvetrano Olives (Drained and Pitted)
- 2 Tbsp Capers (Drained)
- 3 Cloves Garlic (Peeled)
- 1/4 Cup Fresh Parsley Leaves
- Juice of 1 Lemon
- 1/4 Cup Olive Oil
Sandwich:
- 1 large Heirloom Tomato (Sliced Thick)
- 1 oz. Vegan Feta (We used the brand Violife)
- 4 Slices Crusty Country Bread
Instructions
- In a food processor, place the pitted olives, capers, 2 cloves garlic, parsley, lemon juice, and olive oil. Pulse the processor until desired consistency is obtained. We like ours a little chunky. Set aside.
- Using a broiler or a toaster, toast the bread.
- Next, use the last clove of garlic to rub on to the inside surface of the toasted bread.
- Place the feta and tomato onto one of the slices of garlic rubbed toasted bread. Spoon approximately 1-2 Tbsp of the tapenade onto the tomato. Top with the last slice of bread garlic side down and enjoy immediately.
Equipment
Notes
- You will have extra Castelvetrano Olive Tapenade leftover. Store in an airtight container in the refrigerator for up to 1 week.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Tomato Sandwich Recipe, Castelvetrano Tapenade & Tomato Sandwich, Easy Summer Sandwich