These sandwiches evoke a special memory. On one visit to New Jersey by my sister and her daughters, I made and packed grilled tapenade and goat cheese sandwiches for our trip into New York City. We ate them on the train, and everyone loved them—they still talk about those sandwiches years later! Once I became a vegan, I feared that I’d never make them again. But now I can make them, even without butter or oil, and they taste fantastic! They take me back to that train ride and the wonderful day trip we had.
Adjust portions for as many sandwiches as you need. Spread one side of each slice of bread with mayonnaise or a very thin layer of tahini. Join together the two sides with mayo or tahini and lay the pairs on a plate or counter so you can spread the fillings on the top slice.
Whole grain bread
Vegan mayonnaise (I use this oil-free recipe, or store-bought is fine, but is not oil-free) or tahini
Spread a thin layer of olive tapenade on the bread. Then make thin slices of the goat cheese and spread them as much as possible on top of the tapenade.
Heat a skillet or griddle to medium-low. Uncouple the two pieces of bread. Put the one with the fillings on it mayo-side down on the griddle. Top that slice with the other piece of bread, mayo-side up. Cook for 2-4 minutes, until the bottom is golden (it can burn quickly). Then carefully flip the sandwich over. Cook for another few minutes until the second side is golden. Serve and enjoy!
Timing: 10 minutes if all the ingredients are made
Nutrition: Whole-food un-processed (if the mayonnaise is oil-free); WFPBNO
Gluten-free if gluten-free bread is used