Tapenade makes a tasty sandwich spread. (Serves 4)
","edit_created":true,"id":10718,"legacy_id":"10000001969836","name":"Sandwich Night Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"sandwich night menu","total_ratings_score":0,"updated_at":"2011-04-26T17:39:17-04:00","average_rating":0,"permalink":"sandwich-night-menu-10000001969836","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Preheat grill. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until tender. Spread 1 1/2 tablespoons Green Olive and Artichoke Tapenade over 4 (1 1/2-ounce) slices toasted peasant bread. Top evenly with zucchini and squash; sprinkle each sandwich with 3 tablespoons shredded fontina cheese. Top each sandwich with 1 (1 1/2-ounce) slice toasted peasant bread.
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