Sandwiches are a perennial favorite. They are portable, easy to prepare, and are so versatile… served hot or cold, fresh or fried, but always a crowd-pleaser. But let’s break away from grilled cheese, luncheon meat or peanut butter and jelly and expand the sandwich filling options.
From the 1920’s – 1950’s, sandwich fillings were commonly prepared at home rather than purchased from a grocery store. Resourceful housewives used what they had on hand, coming up with some unique, yet tasty results.
A favorite in our household is a vintage spin on the modern olive tapenade. But rather than using capers, anchovies, and black olives… we added some ingredients fresh from our garden.
Olive Sandwich Spread
- 2 C. olives, pitted (assorted varieties)
- 4 – 6 large cloves of garlic
- 1/2 C. fresh parsley, loosely packed
- 1/2 C. mayonnaise (optional)
- 1 1/2 tsp. fresh lemon juice
- salt and pepper to taste
Place first three ingredients in a food processor or vintage food chopper. Mix until a medium paste is formed. Place the paste into a bowl and then stir in mayonnaise, lemon juice, as well as salt and pepper. (For a lighter flavor skip the mayonnaise and mix the rest of the ingredients together. In this recipe, the mayonnaise provides both flavor and acts as a binder.) Spread as thickly as you like on bread. The sandwich is extra special with fresh lettuce and a slice of tomato. Makes an excellent light lunch or supper. To make it a meal, serve with a fresh green salad.
Refrigerate any leftovers. Feel free to adjust the types of olives to suit your own personal taste. This spread does not last long in our house and is savory break from sweet jams and jellies. Enjoy!