Over the years, we’ve become beach people. There’s nothing quite as relaxing as spending the day at the beach, reading and playing in the sand. While I typically throw whatever we have on hand in the cooler, sometimes I’ll make up sandwiches; like these tomato sandwiches.
This tomato sandwich is my perfect beach pairing. The salty taste from the olives and cheese is the perfect compliment to a thick slice of summer tomato. Add to that a large slather of hummus and you’ve got a perfect vegetarian sandwich.
One quick note: this recipe uses a half-batch of my olive tapenade cooking component. I would recommend making the full batch if you plan on cooking throughout the week. The olive mixture is wonderful with pasta, on pizza, and even with morning eggs.
Cheese: Swap out the feta for your favorite cheese. I also like goat cheese or slices of Swiss.
Melts: If you swap out the cheese and go with any kind of solid melting cheese, try this sandwich is a melt form. Assemble the sandwich as you normally would then pan-fry as you would a grilled cheese.
Grain Bowl: Ditch the bread and use grains instead to make a power-packed grain bowl.
Every time I end up at the market this time of year, I’m always drawn to all the varieties of tomatoes. It’s peak time to snag fresh tomatoes and eat them for every meal. I always gravitate to the smaller tomatoes for use on salads but a big heirloom tomato makes a great addition to sandwiches.
The perfect filling vegetarian sandwich featuring fresh, thick slices of summer tomatoes paired with salty cheese/olive tapenade, and finished with a slather of hummus.
1/2 clove garlic
1 1/2 cups olives, mix of black and green that have been drained
1/2 roasted red pepper
2 tablespoons tablespoons fresh flat leaf parsley
1 tablespoon fresh basil (about 2 leaves)
1 tablespoons lemon juice
1 tablespoon olive oil
1 pinch of sea salt
1 pinch of black pepper
4 pieces of bread
1 large tomato, sliced
1 ounce crumbled feta
¼ cup hummus
- Make the olive tapenade: Pulse garlic in the food processor until minced. Add olives, roasted red pepper, parsley, basil, lemon juice, olive oil, sea salt, black pepper, and lemon juice. Pulse until olives are in small pieces. Add salt and pepper to taste. Alternatively, chop all the ingredients well and stir to combine.
- Toast the bread if desired then layer with hummus, lettuce, tomatoes, olive tapenade, and crumble feta.
Tips & Tricks: As mentioned above, make a large batch of the tapenade as use throughout the week- it’s a perfect cooking component.
Keywords: tomato sandwich, olive tapenade, vegetarian sandwich
If you’re in the mood for more sandwiches, you can pop over to the recipe page and check out the list of sandwiches to get inspired from everything from picnic sandwiches to grilled cheese sandwiches.