According to Meike of Eat In My Kitchen, the best sandwiches are often the ones that are thrown together in just a few minutes. Don’t know where to start? Neither did we! That’s why we asked Meike to share a simple sandwich recipe to make our taste buds sing!
Mozzarella di Bufala and Olive Tapenade Sandwich with Preserved Lemon
“The best sandwiches are often the ones that are thrown together in just a few minutes. You grab whatever your fridge offers without overloading the whole composition and straining your taste buds. Just a few contrasting flavors and textures, the bread has to be fresh – soft and juicy to soak up the filling – and you’re done.
Cheese is made for sandwiches and mozzarella is always a good choice, the creamier mozzarella di buffalo or burrata are even better. A dark tapenade made of black olives, capers, and anchovy, adds depth, refined with a handful of fresh parsley. This lies on a bed of arugula, the spicy leaves go so well with preserved lemons, which I use for the salty-sour topping. You can find them in big supermarkets but I recommend preserving your own. Tucked in a jar with lots of coarse sea salt for a month, the citrus fruit slowly becomes soft and ready to add some tangy bite to meat and vegetable dishes – or sandwiches.
Makes 4 small sandwiches + you can use leftover tapenade for spaghetti.
For the olive tapenade:
Pitted black olives, preferably Kalamata, 3 ½ oz / 100g
Flat-leaf parsley leaves, 1 small handful / 10g
Small red onion, chopped, ½
Capers, preferably preserved in salt, rinsed and dried, 1 tbsp
Anchovy filet, rinsed, 1 (optional)
Olive oil, 6 tbsps
Freshly squeezed lemon juice, 1 tbsp
Dijon mustard, 1 tsp
For the sandwich:
Ciabatta, 8 small slices
Fresh arugula, 1 handful
Mozzarella di Bufala, torn into small pieces, 4 ½ oz / 125g
Preserved lemon, thinly sliced, ¼
Black peppercorns, crushed in a mortar
For the tapenade, purée the olives, parsley, onion, capers, anchovy (optional), olive oil, lemon juice, mustard, and pepper in a blender or food processor until smooth. Season with additional mustard, lemon juice, and pepper to taste.
Divide the arugula and mozzarella between 4 slices of bread and sprinkle with the tapenade, preserved lemon, and crushed pepper.
Meike Peters is the blogger and photographer behind Eat in My Kitchen. Meike lives in Berlin during the year with her Maltese-American partner, but they spend their summers in Malta. America, Berlin, and Malta influence the meals she prepares, using organic produce whenever possible. Meike’s first cookbook will be published in the fall of 2016 in both German and English by Prestel/Verlagsgruppe Random House. You can find Meike on Facebook, Instagram, Twitter and Pinterest.