This week’s cooking priority is to get rid of the olive salad in my refrigerator. For the past two weeks, every time I open the door of the fridge my eye catches the big green bowl that houses that salty king of condiments. It is just your typical pyrex bowl, yet it has taken on an ominous appearance like grandma’s outdated holiday china. I dread coming face to face with what sits in that bowl. Now don’t get me wrong, it has nothing to do with the taste (as the salad is quite good). It has to do with the fact that I’ve made portobello muffulettas three times, ate it slathered on crackers as an appetizer/snack, baked it into bread and it still sits in that bowl. Like a pyrex virgin. Barely touched.
Today I did some touching. It wasn’t easy (I think it required three pep talks and overcoming some wicked gag reflexes) but I spread that salad all over some ciabatta bread. I then topped it with smokey tofu, a tomato slice, red pepper, spinach and another slice of bread. It was pure bliss. Separate the tofu and olive salad are both super salty. Placed together on a bed of ciabatta and nestled amongst some fresh veggies, the two taste divine. Before I knew it, it was all done. Some might call the speed at which I inhaled that sandwich a “bit premature” but for me it was exactly what I needed (the inspiration for this recipe came from an unrefined vegan blog).
So what do you pair with this part time lover of a sandwich? How about the 60′s pop stylings of Hot Freak Nation. “Everything is Everything Else” is the wild teen dream lover of the bunch. “Sunshine from the Heart” is the more sophisticated MILPBW of the group (Mother I’d Love to Play Bunco With). Both tracks come from the band’s 13 song debut album entitled Lifetime to Lifetime. You can get it in tape form from Trashy Creatures/Burger Records or digitally through Trashy Creatures.