French Summer Sandwiches with Roasted Tomatoes and Olive Tapenade

Name: French Summer Sandwiches with Roasted Tomatoes and Olive Tapenade
Yield: Serves 4
Ingredients: 4 , plum tomatoes, cored and cut in half lengthwise; 5 tablespoons, extra-virgin olive oil; , Salt and pepper; 10 , pitted green olives; 1 tablespoon, minced shallot; 1 tablespoon, lemon juice; 1 , small garlic clove, minced; 1 teaspoon, capers, drained; 1 1/2 ounces (1½ cups), mesclun; 1/3 cup, minced fresh basil; 4 ounces, goat cheese, softened; 1 (24-inch), baguette, cut crosswise into 4 equal lengths and sliced in half lengthwise

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

To make an interesting summer vegetable sandwich, we put a twist on the ubiquitous combination of pesto, tomato, and mozzarella. We kept the focus on fresh summer vegetables by pairing tender mesclun with tomatoes and basil. While the tomat...

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