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Castelvetrano Tapenade & Tomato Sandwich with vegan feta cheese

Castelvetrano Tapenade & Tomato Sandwich

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 5 min.
  • Total Time: 15 min.
  • Yield: 2 Servings 1x
  • Category: Sandwich
  • Method: Toast
  • Cuisine: American
  • Diet: Vegan

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

  1. 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. 
  2. Using a broiler or a toaster, toast the bread.
  3. Next, use the last clove of garlic to rub on to the inside surface of the toasted bread. 
  4. 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.


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