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olive oil instead of butter in sandwiches

Soop May 26, 2010 03:14 AM

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. Tripeler RE: Soop May 26, 2010 03:16 AM

    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. visciole RE: Soop May 26, 2010 05:30 AM

      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
        coll RE: visciole May 28, 2010 01:52 AM

        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
          alkapal RE: coll May 28, 2010 03:25 AM

          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
            coll RE: alkapal May 28, 2010 06:02 AM

            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
              alkapal RE: coll May 28, 2010 06:56 AM

              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
                coll RE: alkapal May 29, 2010 02:24 AM

                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. m
        Maximilien RE: Soop May 26, 2010 05:45 AM

        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
          visciole RE: Maximilien May 26, 2010 06:14 AM

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

        2. pikawicca RE: Soop May 26, 2010 06:00 AM

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

          5 Replies
          1. re: pikawicca
            ttoommyy RE: pikawicca May 26, 2010 06:08 AM

            Same here pikawicca. Or mustard. Butter???

            1. re: pikawicca
              l
              LauraGrace RE: pikawicca May 26, 2010 08:34 AM

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

              1. re: LauraGrace
                EWSflash RE: LauraGrace May 26, 2010 08:25 PM

                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
                  l
                  LauraGrace RE: EWSflash May 27, 2010 01:53 PM

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

              2. re: pikawicca
                chef chicklet RE: pikawicca May 28, 2010 12:36 PM

                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. h
                Harters RE: Soop May 26, 2010 07:54 AM

                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.

                1. t
                  tullius RE: Soop May 26, 2010 11:19 AM

                  I try to use juicy veggies instead of fat. Cukes, tommies, avocado. I don't think good bread needs a schmeer but then I generally don't use crusty or toasted bread for cold sandwiches. I make a soft wheat that already has a little butter on top to make the crust tender.

                  1. ipsedixit RE: Soop May 26, 2010 11:33 AM

                    Never butter, or mayo.

                    Always mustard and/or Srircha.

                    1. FoodFuser RE: Soop May 26, 2010 11:34 AM

                      Soop, the way to avoid soaked bread is to emulsify the olive oil.

                      So, take some extra virgin olive oil (or the leftover oils from those olives, anchovies, etc) and make a very strong homemade mayo (bordering to aoili) that will not soak into the bread..

                      2 Replies
                      1. re: FoodFuser
                        alkapal RE: FoodFuser May 28, 2010 01:13 AM

                        very cool idea, food fuser!

                        1. re: FoodFuser
                          Soop RE: FoodFuser Jun 1, 2010 09:29 AM

                          I don't use enough to soak the bread. At least it's never been a problem. Just a drizzle.

                        2. a
                          aynrandgirl RE: Soop May 27, 2010 05:38 PM

                          Not sure if this qualifies, but I've had some fabulous garlic bread that used olive oil instead of butter.

                          5 Replies
                          1. re: aynrandgirl
                            visciole RE: aynrandgirl May 28, 2010 07:20 AM

                            I always use olive oil instead of butter to make garlic bread. It's delicious! I mostly save my butter for baking.

                            1. re: visciole
                              ttoommyy RE: visciole May 28, 2010 07:33 AM

                              Toasted Italian bread brushed with olive oil and then "scraped" with a raw garlic clove. THAT is garlic bread. Anything else is a poor imitation.

                              1. re: ttoommyy
                                a
                                aynrandgirl RE: ttoommyy May 28, 2010 03:39 PM

                                Only scraping the bread? I love mine with lots of raw, hot garlic chunks.

                              2. re: visciole
                                chef chicklet RE: visciole May 28, 2010 08:53 PM

                                Well that makes really good sense, I melt the butter down with the garlic anyway. So I might as well use olive oil. It's much better for us. Thanks for the tip! I don't have to have the flavor of butter, garlic bread is more about the crispy warm bread, and garlic flavor. The butter just helps it get into the nooks and crannies. In fact I hate it when the bread is drenched with butter (usually margerine) if we're out.

                                There is one garlic bread that we've had out that I am rather fond of. Its blue cheese bread. The original recipe back in the day, was made with margerine and blue cheese whipped together, then smeared onto the french bread, then toasted to the point the cheese is bubbling. I would love to try this with olive oil and blue cheese. I bet it will work.

                                1. re: chef chicklet
                                  alkapal RE: chef chicklet May 29, 2010 03:30 AM

                                  i find that the oil seeps in too much with garlic bread, so i use butter -- adding to the butter minced garlic, and sometimes italian herbs.

                                  ~~~~
                                  anyone made a garlic bread and spaghetti sandwich? ;-).

                            2. p
                              perries RE: Soop May 28, 2010 09:20 AM

                              Flavored olive oils (lemon, garlic, sundried tomato) are really good.

                              Here is a simple luscious sandwich: toast, flavored oil of your choice, hummus, tomato, dash salt and/or pepper and/or paprika.

                              We usually eat this open face.

                              1 Reply
                              1. re: perries
                                Paulustrious RE: perries May 29, 2010 01:27 PM

                                I like the oil from anchovies. I've even been known to take some and then top up the bottle of anchovies.

                              2. chef chicklet RE: Soop May 28, 2010 12:40 PM

                                I do like mayo and mustard, either a little of both or one or the other. I love mustard especially the hearty mustards, perfect with a little meat on bread. Lately I've been smearing a mix of chevre and chive or finely chopped parsley instead of mayo, and I really like that too. Especially with a great slice of tomato then peppered generously, a little turkey and I'm very happy.

                                1. Chemicalkinetics RE: Soop May 28, 2010 08:02 PM

                                  Butter in cold sandwishes is so-so, but butter in warm toast is awesome. Olive oil is definitely very nice too.

                                  4 Replies
                                  1. re: Chemicalkinetics
                                    Soop RE: Chemicalkinetics Jun 1, 2010 09:28 AM

                                    +1, hot buttered toast is AMAZING

                                    1. re: Soop
                                      alkapal RE: Soop Jun 1, 2010 12:56 PM

                                      i think hot buttered toast is one of the foods that hits some deep-seated food satisfaction chord. the yeasty bread, the slight char from the toasting, and the sweet butter melting in to every indentation. aaaah!

                                      1. re: alkapal
                                        Chemicalkinetics RE: alkapal Jun 1, 2010 01:00 PM

                                        I just want to say that I invented melt butter toast. :)

                                        1. re: Chemicalkinetics
                                          alkapal RE: Chemicalkinetics Jun 1, 2010 01:27 PM

                                          well then, chemK, i thank you and salute you. well done!

                                  2. epabella RE: Soop May 29, 2010 11:55 PM

                                    what's wrong with having both olive oil and butter in one sandwich? or better yet: make garlic mayo with olive oil and mustard and spread on top slice; spread thick butter on the bottom slice.

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