The summer after my Junior year of high school, I was hired at my first “real” job. Run by a friend of the family in the late 90s, Neighbor’s Organic Bakery and Café featured locally sourced produce and was totally ahead of its time.
I can’t say I loved food service (not an ideal job for an introvert), but the food was incredible. Chai from scratch, butter tarts, gingerbread pancakes, and OH MY WORD the sandwiches.
Now, if you’re going to really love these puppies, you have got to like olives. It’s really the strongest flavor in this recipe, and I’ve noticed that people either love it or hate it.
Today I’m going to show you the “cheater” version of the sandwich – made from store bought items. Someday I’ll walk you through homemade hummus, bread, and olive spread for a big (albeit high effort) treat.
Make sure you start with good, hearty bread. I recommend Good Seed from Dave’s Killer Bread, but anything that can hold its own against olives will do.
- 2 slices of hearty sandwich bread
- 2 Tablespoons hummus
- ½ to 1 Tablespoon olive tapenade
- Brie, Camembert, or spreadable goat cheese
- Sprouts (optional)
- Spread the hummus thickly on one slice of the bread.
- Thinly (depending on how much you like olives!) spread the tapenade on the other slice.
- Generously cover with thickly cut cheese.
- Sprinkle on some sprouts (optional).
- Press the slices together and enjoy!
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.