I got some lovely “ancient grain” bread at the farmer’s market on Saturday and I had some portobellos so I knew I would have to make a sandwich. I have always had a strange relationship with sandwiches. When I was a kid I hated mustard, mayo, lettuce, pickles, relish, raw onion, sauerkraut, and horseradish so if I ever went to a restaurant my sandwiches were really plain. When I used to go to subway I would get a cold cut, tomato, and as many olives they could fit. One day, in the year 2001 I got into a fight with a sandwich “artist” who would only give me 6 slices of olives. She said the corporate policy was that extra olives cost 35 cents for each additional serving of 3 slices of olive. I explained that I wasn’t getting any of the other condiments so it seemed unfair. She refused to give in; maybe she didn’t have a soul or perhaps she was threatened by the company. Regardless, I left the restaurant in disgust and vowed never to return and to this day I refuse to purchase anything from Subway. Sometimes I can really identify with Grandpa Simpson.
I still don’t like most traditional American condiments but I love all sorts of other things including the great food love of my life: the olive. This sandwich was a roasted portobello marinated in wine, olive oil, soy sauce, balsamic, and garlic and then topped with arugula and roasted red peppers. I also made a cross between and chimichurri and a tapenade for the spread that was delicious! In a mortar and pestle I pounded out some garlic and then added parsley, basil, green olives, and tomato. Heavenly! The key with a sandwich like this is to toast the bread so it doesn’t get to soggy. I served the sandwiches with Potato Squashers. This picture also shows off my new salt and pepper shakers that I got at room service. So smurfy!