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Brie
and Chopped Olive Sandwiches
Carrie Brown, John Werner, and Michael McLaughlin's The Jimtown
Store Cookbook, Harper Collins, 2002
Adapted by StarChefs
This
is our beloved best-selling sandwich customers have been known to
drive miles out of their way for one of these beauties! In fact,
in our sandwich pantheon, this combo is known simply as The Jimtown.
If youve ever enjoyed ripe Brie, good olives, and a crisp baguette,
youll know immediately what this sandwich is all about. All thats
needed for a perfect picnic is a glass of good wine.
Yield:
4 sandwiches
- 4
5-inch slices of baguette, cut horizantally in half
- 1
pound ripe triple crème Brie
- 3/4
cup Chopped Olive Salad (recipe follows)
- 4
cups mesclun greens
Preparation:
Spread all of the Brie evenly over the cut sides of the bread bottoms
and spread all of the olive salad evenly over the cut sides of the
bread tops. Place the greens over the olive salad and close up the
sandwiches. With a serrated knife, cut in half diagonally.
Serve
immediately or wrap tightly in waxed paper or parchment. These sandwiches
taste even better an hour or two later.
For
the Chopped Olive Salad
Makes 3 cups
Our
most famous and most fabulously flexible alternative to mayonnaise
condiment was inspired by the olive salad used on the muffaletta
sandwiches at New Orleans Central Grocery. More olive-focused than
theirs, this salad is really a spread, but is not pureed like
a tapenade. Instead, it is colorful and coarsely chopped, delivering
a distinctive bite of firm olive texture and mellow fruity flavor
that makes it makes it especially wine-friendly. Since olives have
an affinity for so many foods, we also use this as an ingredient
in marinades for fish and chicken and in vinaigrettes and dressings
for pasta and potato salads, as well as on our terrific Brie and
olive salad sandwich (recipe included in this article), and an hors
doeuvre of Brie or goat cheese on crostini topped with olive salad.
The possibilities are limited only by how much olive salad you have
on hand!
- 12
ounces pimiento-stuffed green olives, halved if large
- 8
ounces Kalamata olives, pitted
- 1/4
cup capers, drained
- 3
Tablespoons olive oil
- 1
Tablespoon fresh oregano, finely chopped
- 2
garlic cloves, peeled and crushed
- 4
oil-packed anchovy fillets, chopped (optional)
- 1
teaspoon fresh lemon juice
- 1/4
teaspoon red pepper, crushed
In
a food processor, combine the green and black olives, capers, oil,
oregano, garlic, anchovies, lemon juice, and red pepper. Mix with
short bursts of speed until the mixture is evenly chopped. Do not
overprocess some texture should remain. Adjust the seasoning to
taste.
2.
The olive salad can be used immediately, refrigerated for up to
10 days, or frozen for up to 2 months. Return almost to room temperature
before using.
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