Martha Stewart, lifestyle doyen, domestic queen, and host of multiple television programs, appreciates a good sandwich. Of course, she likes her sandwiches a touch fancier and a bit more elevated than your typical bologna and cheese (after all, this is the woman whose ). You see, rather than slather on mayonnaise or Miracle Whip or even mustard, Stewart chooses another type of spread, especially when making sandwiches that are going to be eaten later, rather than sooner.
Olive tapenade is made of the titular olives, but often also includes olive oil, lemon juice, and capers (would you have guessed ?). What makes olive tapenade so perfect for make-ahead sandwiches is that, given time, the flavor-laced olive oil seeps into the bread, making for a powerfully punchy and flavorful bite when you get around to eating it. You can buy jarred tapenade (like ) or make your own with olives and whatever you have on hand — roasted red peppers, sun dried tomatoes, or even anchovies.
Tips for building make-ahead sandwiches The olive oil that normally goes into olive tapenade does sink into the bread, but without making it too soggy, especially if you use a good-quality artisan loaf that is nice and crusty. You can also manually dry off the vegetables by letting them sit on a paper towel, and dabbing at the tops with another paper towel. In addition to olive tapenade, instead of your requisite mayo or Miracle Whip, you can spread on a flavorful , or an earthy pesto that will likewise add a .
