• 1 garlic clove
  • 170 g olives
  • 4 anchovy fillets, cut into small pieces
  • 1 tbsp lemon juice
  • t tbsp 1 extra virgin olive oil
  • 4 g butter
  • 8 slices of bread
  • 1 butterhead lettuce (Salanova®)
  • 2 large buffalo mozzarella sliced approximate 1cm thick
  • 10 cherry tomatoes
  • zest of 1 lemon
  • olive oil
  • pepper

Can you smell the scent of spring in the air? This sandwich is the right solution for your spring weekend, perfect for a picnic. Mozzarella and crispy Salanova® lettuce pair very nice with the flavour of the homemade garlic tapenade with olives and anchovies.

Total votes: 29


  • Chop and crush the garlic until it becomes a paste. Cut the anchovies in little pieces and the olives in halves.
  • Put together in a bowl and season with lemon juice and extra virgin olive oil.
  • In another bowl, season the halved cherry tomatoes with extra virgin olive oil, lemon zest and pepper.
  • Melt the butter in the pan and toast the slices of bread.
  • Spread the tapenade on the sandwiches and finish with some lettuce leaves, sliced mozzarella and the cherry tomatoes.

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