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Thursday, November 8, 2012

Seven Stars' Vegetable Sandwich

On Monday two of my Providence friends braved the long trip to the island, with three two year olds in tow, to spend a day with us. I was so grateful to see them. We visited the turtles and frogs at Felix Neck, and sat around the house chatting. Our kids seemed so grown up - playing pretend games and singing songs together.

Our apartment in Providence was three blocks from the heavenly Seven Stars Bakery. I have many favorites there (hello olive bread and lemon cake) but always ordered their vegetarian sandwich for lunch. It's a simple sandwich of french bread, homemade green olive tapenade, fresh mozzarella, roasted red peppers, and arugula. Totally hits the spot and reminds me of my lovely friends. Here's my take on it.

Ps. We were just playing in the leaves and cleaning up from Sandy...what have you done with fall and how can I get her back!?

Seven Stars' Vegetable Sandwich
makes 4

1 loaf french baguette (use favorite GF)
10 ounces pitted green olives, rinsed
2 cloves garlic
3 tablespoons capers, rinsed
juice 1 lemon
2 tablespoons extra virgin olive oil
2 balls fresh mozzarella, sliced thin (leave out for vegan)
1 jar roasted red peppers - I like Rao's because they're jarred with pine nuts and golden raisins 
2 cups baby arugula

1. Make tapenade: Toss olives, 1 garlic clove, capers, lemon juice, and olive oil in food processor. Whiz to a consistency you like - I like it a little chunky. 

2. Slice baguette and toast. Rub toasted bread with the other garlic clove.

3. Slather both sides of the bread with tapenade. Layer mozzerella, sprinkle with salt and pepper, top with roasted red peppers and finally arugula. 

You'll probably have extra tapenade which will keep well jarred in the refrigerator.  I used it up pretty quickly considering I ate this sandwich for lunch three days in a row.

Stay safe and warm Northeasterners...eerrrr spring is just around the corner?


  1. This is my favorite lunch from Seven Stars, too! I actually recreated it myself about a month ago (, but I used black olive tapenade. Then my friend Meghan who works at Seven Stars told me it was green olive! I'd love to make my own next time like you did!

  2. Thanks Jamie I hope you try it!

    Tara your post is beautiful - great minds think alike ;)

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