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Turkey Sandwich with Tapenade and Fontina

Turkey Sandwich with Tapenade and Fontina

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6 Serves 6.
Here is a delectable use for leftover holiday turkey. Serve this sandwich for lunch or with a soup or salad for a light dinner main course. The bread can also be grilled over a charcoal fire for a smokier flavor.


For the tapenade:

  • 1 garlic clove, minced
  • 1/2 cup pitted niçoise olives
  • 1 Tbs. drained capers, chopped
  • 2 anchovy fillets, soaked in water to cover for 5
      minutes, drained and patted dry
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 6 slices country-style bread
  • 1 Tbs. extra-virgin olive oil
  • 1 garlic clove
  • 1 1/2 lb. roasted turkey, thickly sliced
  • 6 oz. fontina cheese, shredded


To make the tapenade, place the garlic and three-fourths of the olives in a food processor fitted with the metal blade. Process until the mixture forms a chunky paste. Add the capers and anchovies and pulse 4 or 5 times to mix. Add the remaining olives and pulse 4 or 5 times until a chunky paste again forms. Transfer to a bowl. Stir in the lemon juice and the olive oil and season with pepper. You should have about 2/3 cup.

Preheat a broiler.

Lightly brush the bread slices on both sides with the olive oil. Arrange in a single layer on a baking sheet. Place in the broiler 4 to 6 inches from the heat source and broil, turning once, until lightly golden on both sides, 30 to 60 seconds per side. Rub both sides of each bread slice lightly with the garlic clove. Divide the tapenade evenly among the bread slices and spread to cover one side of each slice completely. Distribute the turkey evenly among the bread slices. Top with the cheese, dividing evenly.

Return the pan to the broiler and broil until the cheese melts, 30 to 60 seconds. Serve immediately.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).