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olive oil instead of butter in sandwiches

It might sound obvious, but I've always disliked butter in sandwiches. And than means a good ham and swiss cheese is too dry. But a couple of weeks ago, I poured the oil from a container of olives in the sandwich, and it really made it. Got to be good for you too.

I think this is definitely the way forward. Oh, and the bread is generally a baton or ciabatta, not white sliced.

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  1. Also, if the olives were Greek olives, then you had some pretty great flavor components happening. Along with a whole lotta salt, so it may not have been as "good for you" as it could have.

    1. Definitely! I love EVOO in sandwiches, it's the way to go for me, and the Italians seem to like it too ;)

      5 Replies
      1. re: visciole

        My favorite deli sandwich is an Italian hero, which is dressed with oil, vinegar, oregano and some sliced cherry peppers. Of course it has to be on Italian bread so the crust stops it from leaking through,

        1. re: coll

          coll, have you tried the cherry peppers with a tomato sauce, onions and chunks of fennel-ly italian sausage (served with rigatoni)? it's delicious. halve or quarter the whole peppers.

          1. re: alkapal

            I got a big bag of cherry peppers in the bargain bin a while back and roasted them, then pureed with some fresh herbs that are starting to come up. I've been adding a spoonful to all different kinds of dishes, including baked ziti. I've always had them brined in a jar so fresh was a revelation, boy are they hot.

            1. re: coll

              whew, i sure know about that heat -- even though i've only had the brined ones! the first jar i bought to make the dish i made the mistake of buying the ones labeled "hot," whereas the ones i needed were the "regular" ones -- and they are hot enough themselves!

              i like your idea very much of the roasted pepper-herb puree. roasted peppers are such a treat in the summer -- and really quite easy to use to make a impressive hors d'oeuvre.

              your puree i'll be would be nice in a white bean salad -- or one with chick peas. i'll bet it would perk up a bowl of black eyed peas, too!

              oooh, blend it with butter to slather on a hot slice of rustic cornmeal!

              ~~~~~~
              have you ever stuffed the peppers, like with herbed goat cheese -- or sardines and provolone? i have to try that.

              1. re: alkapal

                Just make a bunch of puree (if you can find a giant bag for $4 like me) and freeze it in 2 oz portion control cups. Then when you want some complex heat, you're good to go.

                I usually stuff my cherry peppers with proscuitto and provolone, traditional around here. I must try that with fresh, I always used jarred.

      2. Can't stand it, it makes the bread soggy (even good ol' crusty bread or toasted/grilled)

        (except maybe in an open-face sandwich that you eat with a fork and knife).

        1 Reply
        1. re: Maximilien

          Thick slice of lightly toasted bread, EVOO applied carefully with a spoon, no sogginess!

        2. I would never put butter on a sandwich. I opt for mayo.

          5 Replies
          1. re: pikawicca

            Same here pikawicca. Or mustard. Butter???

            1. re: pikawicca

              Yeah, me either. Mayo = yes. Butter = no. :)

              1. re: LauraGrace

                Now what if you made mayo out of olive oil? That would be good. You'd have to be wanting to impress somebody, even if it's yourself, with your mad skills!

                1. re: EWSflash

                  But living in Kentucky as I do, I have access to Duke's! Makes homemade plumb unnecessary! ;)

              2. re: pikawicca

                ditto, I have never been able to do that. I know some people that does both (my hubby) butters his bread, then slaps on the mayo. I don't' get it. He must be tasting something that I can't. He says that's the way he was raised eating sandwiches. Seems awfully fattening to me.Maybe the butter protects the bread from becoming soggy or something.

              3. Olive oil is often what's put on bread in countries where olive oil is a common fat.

                As in the Mallorcan pa amb oli.