Ingredients
- 150g pitted green olives
- 150g roasted red peppers
- 2 cloves garlic
- 1 tsp Dijon mustard
- 2 tbsp capers
- 1 tsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 2 shallots, finely diced
- Salt and black pepper
- 4 soft light baps
- 200g Connemara air dried pork
- 200g Gubbeen salami
- 200g Gubbeen chorizo
- 400g Gubbeen cheese
- 1 head of lollo rosso lettuce
- For the olive tapenade, in a food processor blend together the olives, red peppers, garlic, mustard, capers, vinegar and olive oil. Once mixed, add the diced shallot and season with salt and pepper. Alternatively, you can very finely chop all of the ingredients and mix them together.
- Cut the baps in half and apply the tapenade generously to both halves. Begin to layer the sandwiches generously with the cured meats and sliced cheese. Garnish with some fresh lollo rosso lettuce and finish with a crack of black pepper.
