The other day I shared a yummy sandwich with you and it got me thinking that the world needs more vegetarian sandwiches. So what could I do but create another amazingly yummy veggie sandwich. This one is filled to the brim with fresh flavours that I think you might normally associate with a farmer's market, so that's what I'm calling it - The Farmer's Market Sandwich.
Now who wouldn't want a sandwich like this?
The Farmer's Market Sandwich - makes about 6-8 sandwiches
1 loaf of bread, sliced
15 pitted kalamata olives
1 tablespoon of capers
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 bunch of skinny asparagus spears, tough ends removed
2 tablespoons olive oil
1 small wheel of Brie, sliced
2 ripe tomatoes, sliced
1/4 cup or so of mayonnaise
Salt and pepper, to taste
1. Start by roasting your asparagus. Preheat oven to 400 degrees. Toss asparagus with 2 tablespoons olive oil and plenty of salt and pepper. Lay in an even layer on a cookie sheet and bake for about 10 minutes or so, flipping half way through to allow all sides to get a little crispy.
2. While asparagus is roasting, prepare your olive tapenade. Combine olives, capers, 2 teaspoons olive oil, and lemon juice in a small food processor. Pulse until combined to desired consistency and season to taste with pepper.
3. Next toast slices of bread and and then build your sandwiches. Start with a slice of toasted bread and top with a generous spoon of olive tapenade, follow with slices of ripe tomato, spears of roasted asparagus, and slices of Brie. Spread a little mayonnaise on another slice of toasted bread and sandwich everything together.
4. Repeat with remaining ingredients to build as many sandwiches as possible. Enjoy!