Recipe information
Yield
Makes 4 sandwiches
Ingredients
4 Kalamata or other brine-cured black olives, pitted
1 tablespoon fresh lemon juice
1/4 cup olive oil
1/2 garlic clove, or to taste
1/8 teaspoon cayenne, or to taste
four 4-inch lengths of Italian bread, halved horizontally
1 large yellow or red bell pepper, roasted and quartered
1/2 pound smoked mozzarella, sliced thin
1 cup loosely packed fresh basil leaves
Preparation
In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing. Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly.
