I’m back from Singapore and on a strict liquid diet until the end of this sentence. Okay, cool. While I may not have entirely regained my usual appetite after a straight week of the best food Singapore has to offer (bookended by 2 somewhat turbulent 22-hour flights) that’s prime real estate for comfort food. Rather than pack too much flavor into a sandwich — a very real problem plaguing this nation’s sandwiches — I like to start from the outside and work my way in. Rosemary olive bread is a beautiful way to accomplish this feat of simplicity.
My favorite way to enjoy this dense, chewy, perfectly salty and tangy loaf is thick-cut, barely toasted and generously schmeared with whipped cream cheese and topped with sliced super-ripe tomatoes. But there are plenty of more composed sandwiches I’m sure would much rather arrive between two slices of this than say, boring squishy potato bread, a boring kaiser roll or even boring (but awesome) rye bread. This is definitely the time to indulge in a heavier breed of sandwiches — the olives’ tanginess and rosemary’s astringency complement richness very nicely. Here are a few suggestions:
- Ham, turkey, or really anything and brie
- Your favorite selection from the open-faced classics
- Muffaletta (Get it? Olive with the olive?)
- Coronation chicken, a.k.a. curried chicken salad
- Pretty much all other kinds of chicken salad
- Welsh Rarebit
- And the tuna blob. Obviously. I don’t make lists of sandwiches without including that little gem.
So try this sturdy, flavorful bread for lunch today. If you don’t like olives, this is the perfect way to get your 10 tries in.
More bread suggestions for lunch on Food Republic: