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Lamb and Tapenade Sandwiches
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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 arugulaIn 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. 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 oilIn 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
Other Recipes from this Episode
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