-
1
In a small bowl, mix together the tapenade and mayonnaise.
-
2
Set it aside.
-
3
Cut the loaf of bread in 1/2 lengthwise and spread tapenade mayonnaise over the cut sides of both pieces.
-
4
Arrange the sliced lamb on the bottom piece of the bread and season it with salt and pepper.
-
5
Scatter the arugula over the lamb, and set the top half of the bread on top of the lamb and press down gently.
-
6
Cut crosswise into individual servings and either serve immediately or refrigerate, tightly wrapped in wax paper, until ready to serve.
-
7
To Drink: A Russian River Valley pinot noir, such as Moshin or Gary Farrell Allen Vineyard, is the best choice.
-
8
In a small bowl, toss together the olives and garlic.
-
9
Add the parsley, basil, anchovy, capers, and lemon zest, mix together, season generously with black pepper, thin with olive oil, and set aside for 30 minutes before serving.
-
10
The tapenade will keep in the refrigerator for a day or two, after which time its flavors will deteriorate.
-
11
You can make this tapenade using almost any olive, including the mixed olives sold at the olive bars common in upscale markets these days.
-
12
If you select the olives yourself, try a mix of kalamatas, picholines, cracked green, and California black.
-
13
Salted capers are available in good delis and markets.
