Nothing tastier and quicker than this Arugula and Olive Rolled Sandwich, whether in summer or winter, for an appetizer with friends or family, or to start an important dinner, these arugula and olive paté sandwich rolls will be perfect.
You can even prepare the olive paté in advance and keep it in a glass jar in the refrigerator, it will be very useful for many preparations and you can make it with black olives, green ones or with Taggiasca olives if you want to add even more flavor.
You can further enrich the Arugula and Olive Rolled Sandwich with drained canned tuna, chopped cherry tomatoes, or even add sun-dried tomato paté.
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Want to taste them right away? Let’s get to work then!! Below you’ll find more sandwich ideas you don’t want to miss, and just below the photo, you’ll find doses and ingredients to prepare these arugula and olive paté sandwich rolls!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Arugula and Olive Rolled Sandwich
- 9 oz white crustless sandwich bread
- 2 oz arugula
- 2.5 oz soft cheese spread (such as Philadelphia or Robiola)
- 3.5 oz black olives (pitted)
- 0.35 oz capers in salt (desalted and rinsed)
- 3 fillets anchovies in oil
- 1 clove garlic
- 0.35 fl oz extra virgin olive oil
Tools
- 1 Immersion Blender
- Plastic Wrap
Preparation of Arugula and Olive Rolled Sandwich
First, prepare the olive paté by blending the olives, capers, anchovies, and garlic clove in the blender cup.
Add a little extra virgin oil if needed to make it creamier.
Cover a cutting board with plastic wrap, place 6 slices of sandwich bread slightly overlapping each other on top.
Flatten them with a rolling pin to make them thinner and stick together.
Spread half of the cheese spread evenly over the entire surface, with the other half form another rectangle of sandwich bread.
Generously spread the prepared olive paté and spread it with the back of a spoon.
Remember to save half for making another roll identical to this one.
If you want, you can add drained canned tuna on top of the paté.
Distribute the washed and dried arugula on top.
Using the plastic wrap underneath, roll it up to form a log.
Wrap it tightly and place it in the refrigerator for at least 30 minutes. The longer they rest, the more compact they become.
After resting, remove the plastic wrap and cut each roll into 3 or 4 pieces depending on how big you want them.
You can top them with mayonnaise, more cheese spread, and maybe roll them in sesame or poppy seeds to make them even more delicious.
How to store the Arugula and Olive Rolled Sandwich
You can store them in the refrigerator still wrapped in plastic, cut or uncut, for 1 day.
Other recipes
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