Reviewed: Apr. 5, 2009

These sandwiches were the star of the party (of 12 guests)! The tempanade was what really made the sandwich great! I could not find pitted kalamata olives but refused to comprimise so that was a time consuming part of the preparation. I used two giant round loaves of a 7grain type bread and hollowed out a good few inches of the center and it was still a tall sandwich. Best to make ahead and let sit several hours in the fridge. We served it with N.Orleans Gumbo and it was super Yummy!

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Reviewer:

Tener

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Sep. 10, 2008

Love it! I left out the red onion. My husband ate one before I got home and he sent me a text that said, "Yummy sandwich!" :)

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Holly

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

Great sandwich!

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: May 16, 2008

GREAT sandwich! I made this the night before, cut it into portions for the kids and husband, wrapped it in plastic wrap. The next morning, everyone just had to grab their portion, some fruit, and a snack and their lunch was ready to go. My husband's co-workers could smell it while he was having lunch and wanted some. The kids' friends at school could smell it and wanted one as well, one friend even had a taste of the tapenade and tried to jokingly steal the sandwich from my daughter. The kids and husband all came home raving about how good it was for lunch. I look forward to making this for our trips to the beach with extended family this summer. This recipe is definitely a keeper.

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 30, 2008

Yum - just the way it should be!

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SLIVNILLI

Cooking Level: Expert

Home Town: Yardley, Pennsylvania, USA

Living In: Dalton, Pennsylvania, USA

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Reviewed: Aug. 20, 2006

This is a great sandwich that's perfect for the men in your life. Nice and hearty. I made this the night before, wrapped it tightly in plastic wrap, put it on a plate and weighted it down. The following day the flavors had come together and it was much easier to take to the beach and eat. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 20, 2004

Great presentation! Too heavy on the olive taste for us. Will try again with a less strong olive base.

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PEGLEG1

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Reviewed: Jun. 15, 2004

This was delicious. I used turkey instead of salami to make it a little less salty. I also weighed the sandwich down with two cast iron skillets to flatten it a little bit.

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BAMBOOZLE

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Reviewed: Mar. 24, 2004

My family LOVED this recipe! I didn't change anything. Actaully, I added green peppers- but thats it. I will definately make this again.

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JELLBERG

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

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Reviewed: Apr. 20, 2002

Yummy! Looks nice too when cut and presented. Hit the spot for us the other day - spring is coming and "cool" foods are in!

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CHRISPENTINA

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 3, 2002

Absolutely wonderful!

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Suzanne

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Reviewed: Aug. 25, 2001

Great sandwich. Only problem is that it is a little difficult to eat - it is difficult to hold as it tends to slip and slide and fall apart. I think it might be better to make it in a round loaf of bread and cut it into triangle sections for easier handling. Next time I'll only use 2 tomatoes - 3 was too many. Great olive tapenade!!

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