Olive Paste, Mozzarella, and Onion Sandwich

Preparation info
  • Makes


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

There’s so much visual drama in this sandwich that it really should be served open-faced. The mild vinegary pickled onions are suggested, but if you like raw onions, use them instead. This sandwich makes a fine lunch as well as an appetizing bite before dinner.


  • a slice of sturdy bread
  • olive paste or commercial olive paste
  • parsley (Italian, if possible), roughly chopped


Spread the bread with a layer of olive paste and sprinkle half the parsley on top. Slice the cheese in half-rounds and loosely layer them over the paste, alternating with the red onions. Allow some of the olive paste to show through. Drizzle a little olive oil over all and garnish with the rest of the parsley. Finish with a grinding of pepper.

For a toasted sandwich, pre-heat the oven t