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

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.