Food Network: Lamb and Tapenade Sandwiches

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Lamb and Tapenade Sandwiches
)2000 Michele Anna Jordan, adapted from The New Cook’s Tour of Sonoma (Sasquatch Books). Used by permission of the author.

Ingredients
3/4 cup Easy Olive Tapenade, recipe follows
3/4 cup mayonnaise
1 (1 pound) loaf country-style French or Italian bread, such as Pugliese
1 1/2 to 2 pounds rare roasted leg of lamb, thinly sliced
Kosher salt
Freshly ground black pepper, to taste
Two or three handfuls arugula

Directions
In a small bowl, mix together the tapenade and
mayonnaise. Set it aside. Cut the loaf of bread in 1/2 lengthwise and spread

tapenade mayonnaise over the cut sides of both pieces. Arrange the sliced lamb on
the bottom piece of the bread and season it with salt and pepper. Scatter the
arugula over the lamb, and set the top half of the bread on top of the lamb and
press down gently. Cut crosswise into individual servings and either serve
immediately or refrigerate, tightly wrapped in wax paper, until ready to serve.

To Drink: A Russian River Valley pinot noir, such as Moshin or Gary Farrell Allen
Vineyard, is the best choice.

Ingredients
Easy Olive Tapenade:
8 ounces mixed olives, pitted and minced
3 garlic cloves, minced
1 tablespoon minced fresh Italian parsley

1 tablespoon minced fresh basil
1 minced anchovy fillet
1 tablespoon salted capers, rinsed and dried
2 teaspoons minced lemon zest
Freshly ground black pepper, to taste
2 to 3 tablespoons extra virgin olive oil

Directions
In a small bowl, toss together the olives and garlic.
Add the parsley, basil, anchovy, capers, and lemon zest, mix together, season
generously with black pepper, thin with olive oil, and set aside for 30 minutes
before serving. The tapenade will keep in the refrigerator for a day or two, after
which time its flavors will deteriorate.

You can make this tapenade using almost any olive, including the mixed olives sold
at the olive bars common in upscale markets these days. If you select the olives
yourself, try a mix of kalamatas, picholines, cracked green, and California black.
Salted capers are available in good delis and markets.

Yield: about 1 cup