Tapenade and Goat Cheese Sandwich
"I had a sandwich at a restaurant similar to this and I loved it. However, I thought it could be healthier, so I kept on changing the ingredients and amounts till I got the perfect sandwich," says Rachel. "My dad introduced me to tapenade at a young age, and both my parents are lactose-intolerant, so we have goat cheese at home a lot." Rachel likes to eat this with strawberries and carrots. –Rachel Goldsmith-Levitt, age 11, Massachusetts
Makes 1 serving
10 kalamata olives, pitted
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon olive oil
Salt and pepper
2 tablespoons goat cheese
2 pieces of whole-wheat bread
1/2 cup fresh baby spinach
1/2 cucumber, peeled and thinly sliced
- In a food processor or blender, combine the olives, garlic, lemon juice, and olive oil. Process until a thick paste forms. Season to taste with salt and pepper.
- Spread the goat cheese on the bread, and top with the olive tapenade, spinach, and cucumber slices.
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