Don’t let me be a bad influence on you. I’m pretty sure deli meat is the devil incarnate. But…well…let’s talk about the olive tapenade. What else can one make with olive tapenade? This is all I ever use it for and it seems a terrible shame.
Bumstead Sandwich Recipe
This recipe is adapted from The Last Minute Party Girl by Erika Lenkert.
I love this recipe for parties because I can do almost all of the work ahead of time and we still get to eat a satisfying warm sandwich.
1 large whole grain baguette, halved lengthwise
2 tablespoons butter, softened
3 tablespoons black olive tapenade
1/3 cup goat cheese
1/4 pound of thinly sliced turkey
1/4 pound of thinly sliced salami
5 slices of pastrami
1/2 cup jarred roasted red peppers, rinsed, patted dry, and sliced into strips
1 cup spinach, washed and dried
Scoop out the innards of the baguette leaving the crust intact. Feed the innards to the kids.
Slather the butter on the top half of the baguette. Slather the bottom half with the olive tapenade and goat cheese. Load the meats, red peppers, and spinach onto the bottom half of the baguette. Cover it with the top half of the loaf.
Wrap the sandwich tightly with plastic wrap. Refrigerate until it’s party time (up to 48 hours).
Preheat the oven to 300 degree Fahrenheit. Place the unwrapped sandwich on a baking sheet and bake for 15 minutes.
Slice on an angle into about ten 2-inch wide segments. Hold the sandwiches together with a toothpick and serve immediately.
Yield: 10 sandwiches
Prep-time: 15 minutes
Bake-time: 15 minutes