The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 15, 2009
I threw a little balsamic on the veggies while they were roasting. Very good!
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 9, 2009
Boy this was delicious! I made it with eggplant, red pepper, and zucchini. I sprayed the veggies with a little PAM before broiling, but forgot to salt and pepper them. I liked that the veggies weren't oily, but next time I think I would brush them with a little olive oil, remember to salt and pepper them, and maybe add a few red pepper flakes. I put the whole sandwich together adding a little minced garlic along with the goat cheese and tapenade and then broiled it open faced for a minute or two to melt the parmesan and toast the bread. It tasted just like a sub from a restaurant or an Italian deli. You could also modify this recipe in a million ways to suit your taste.
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Cooking Level: Expert

Home Town: Amherst, Massachusetts, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 7, 2009
I thought this recipe was terrible. I tried it because of all the great reviews but the tapenade and goat cheese had a strong taste and didnt compliment each other. I made another sandwich with eggplant, red peppers, lemon cilatro hummus and it tasted so much better. I will not make this recipe again.
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Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 8, 2009
This sandwich is amazing! I'm giving it a four only because I added some ingredients and it took me forever to find tapenade. Like some other reviewers I had never heard of it before and wasn’t even sure if I was pronouncing it right, lol. Your regular grocery store like S&S won't have it but Trader Joes or Whole Foods will. Trader Joes had it in plastic containers in the refrigerated section in with the hummus, etc. You can also find a few different jarred varieties as well at TJs. If all else fails you can find recipes for it (with and without anchioves) on this site. What I did first was salted and sweated baby eggplant slices for 30 mins in a colander and dapped with a paper towel to remove excess moisture and brushed very litely with olive oil. I then sautéed some garlic in a small amount of olive oil and added the red peppers and onions. Once they were tender I removed them and kept warm while I did the eggplant. I only flipped them once but made sure the pan didn’t get too hot as to burn them. I warmed goat cheese on the bread under the broil (on low) and then spread on the tapenade. Then I layered grilled baby eggplant, red peppers and red onions. I topped with provolone cheese and melted under the broil. Finally I finished it all off with some fresh basil leaves. By far the best sandwich I've ever made! Don't let the ingredients scare you off! The tapenade doesn’t overpower the sandwich so I would recommend at least spreading a tiny bit on.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 7, 2008
This recipe is delicious. However, my grocery store didn't carry tapenade so I got some greek olives that also had feta cheese cubes (from the deli) and some sweet red peppers and put those in the food processor. I also used a goat cheese that had little red peppers in it. It was delicious. Next time I make it though I think I'll cook the eggplant and peppers with a little olive oil.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 7, 2008
This was the bomb. I used my own home made bread and subbed gruyere for the parmesan, which I felt gave it a little more bite. FANTASTIC.
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Cooking Level: Intermediate

Home Town: Ridgeway, Iowa, USA
Living In: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 2, 2008
The first time I made this, I followed the recipe exactly. Then I made it again (because it was so good) and I omitted the Parmesan cheese and added baby spinach, then I put it all on focaccia and baked it at 300 for 5 minutes to warm it up. Yummy! My new favorite sandwich.
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Cooking Level: Intermediate

Home Town: Baldwin, Maine, USA
Living In: Portland, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 31, 2008
This is a great recipe, a different option for yummy sandwiches, but if you want to make it trully vegetarian, you can substitute the goat chesse for soft tofu.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 10, 2008
Perfect for a picnic! I like to dip the eggplant slices in italian bread crumbs and bake. Also, add spinach for even better nutrition.
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Cooking Level: Expert

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 9, 2007
This is a great sandwich. I substituted basil pesto for the tapenade and it turned out fabulous. I will be making these again for sure!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 27, 2007
What a wonderful vegetarian sandwich! I followed the recipe exactly as written and it was delicious. I slathered goat cheese flavored with garlic and basil on one side of the baguette. The olive tapenade was spread on the other piece of bread. Go heavy on these two condiments. We ate ours hot but I'm sure these would be great cold the next day. The next time I make these, I'm going to double the veggies just so I can make next-day sandwiches.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 13, 2007
This was such a nice change from the usual sandwich . . . I made a lot of substitutions and it was still excellent. I used toasted whole wheat bread, light spreadable cheese wedges (e.g. laughing cow) instead of goat cheese, and forgot to add the parm. I was out of tapenade so I just processed a teaspoon of capers with 10-12 black olives and used that. I even forgot the parmesan at the end, but enjoyed it anyway!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 4, 2007
This was absolutely delicious! I made a few changes though. I added balsmic vinegar to the bottom half of the bread, so that it would soak in the bread and not run off the sides. I then layered sundried tomatoes on top. Instead of goat cheese, I used provolone on top of the sundried tomatoes. The store didn't have tapenade so I used basil pesto, which I spread on the top half of the bread. I then layered the hot eggplant and red peppers on top of the provolone. It was great!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 23, 2007
i always steal recipes, but never leave reviews...until now. since we made these sandwiches, we have become regular eggplant eaters! sundried tomatoes put this dish over the top. i've tried the whole ones in oil and more recently, sundried tomato paste on the bread...yummy! thank you for the excellent recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 19, 2007
Perfection! I did do a couple small changes... The store I went to was out of tapenade and I was in a fix for time, so what I ended up doing was purchasing some olive bread to replace the tapenade for the olive tase. I also purchased some basil pesto and a jar of sundried tomatoes, and put them on the sandwhich. After assembling the sandwhich, I also drizzled with balsalmic vinegar and oil. Soooo yummy!!! Would definitely make this one again!
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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 10, 2007
Great taste but we didn't use the olive spread and we would possibly do this as a wrap next time. Depending on the thickness of the bread you may find that a baguette or french bread is too much bread for this sandwich. You could also double the recipe so that there is a better bread to filling ratio. Very yummy otherwise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 20, 2007
Of course, with every recipe you switch it around to make it fit your palate. I did just this but it's five-stars for posting the idea! Thank you!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 19, 2007
These were super easy to make, and tasted amazing. Very hearty and savoury! Highly recommended.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 3, 2007
Holy cow these are AWESOME!! My husband and I were looking for a light easy supper to make and tried these. INCREDIBLE! I took another reviewer's recommendation and included red onions and garlic while baking. I'm making these again tonight and tonight we'll make our own roasted red peppers and add it to the sandwich. INCREDIBLE! The mix of cheese and tapenade is great. Very hearty sandwich. Thank you for posting!
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Photo by ChicagoRN2

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Springboro, Ohio, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 10, 2007
one of my favorites! i make it for all my friends and even non-vegetarians love it! i would agree that it comes out soggy so i decrease the amount of oil i use without burning the veggies.
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