This sandwich topping combines so many things that I love: roasted red peppers, fresh and sundried tomatoes, plus olives and pickles. It’s my adaptation of a Jamie Oliver recipe for Stuffed Focaccia – in that recipe, a focaccia loaf is heated, split horizontally, and filled with a version of this topping. It’s delicious served that way, but also works well on other types of bread (I put it on some naan in the photo above), and tastes great as part of a more traditional sandwich, with sliced ham, turkey, and/or cheese. It would also be a welcome addition to a green salad.
I should probably call this Trader Joe’s sandwich topping, because many of the ingredients are things I stock up on there – all of the jarred items in the ingredients list are things I buy there. I got hooked on the cornichons a while ago and haven’t tired of them yet. As much as I love dill pickles, those tiny, sour pickles are addictive!
Roasted Red Pepper, Tomato, and Olive Sandwich Topping
Adapted from Jamie Oliver’s 30 Minute Meals
1 12-ounce jar roasted red peppers
1 teaspoon capers, drained and rinsed
3 oz sundried tomatoes in oil (I use a little less than half of an 8.5 ounce jar)
10 kalamata olives, pitted
10 pimento-stuffed green olives or pitted green olives
1 pint cherry or grape tomatoes
6 cornichons (also known as gherkins)
small bunch of parsley
minced hot pepper, to taste (optional)
juice from 1/2 lemon
2 Tablespoons olive oil
Parmesan, for serving
Roughly chop first 7 ingredients (roasted red peppers through cornichons) and put in a medium bowl. Remove leaves from parsley and roughly chop; add to bowl. Add hot pepper, if using. Stir in lemon juice and olive oil. Store covered in refrigerator. Remove from refrigerator about 30 minutes before serving to take the chill off. Serve on focaccia or as part of a sandwich. Tastes great with Parmesan grated on top.