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Tapenade and Goat Cheese Sandwich

Rachel Goldsmith-Levitt

"I had a sandwich at a restaurant similar to this and I loved it. However, I thought it could be healthier, so I kept on changing the ingredients and amounts till I got the perfect sandwich," says Rachel. "My dad introduced me to tapenade at a young age, and both my parents are lactose-intolerant, so we have goat cheese at home a lot." Rachel likes to eat this with strawberries and carrots. –Rachel Goldsmith-Levitt, age 11, Massachusetts

 Makes 1 serving


10 kalamata olives, pitted       

1 clove garlic, minced          

1 tablespoon lemon juice           

1 teaspoon olive oil

Salt and pepper        

2 tablespoons goat cheese

2 pieces of whole-wheat bread

1/2 cup fresh baby spinach

1/2 cucumber, peeled and thinly sliced


  1. In a food processor or blender, combine the olives, garlic, lemon juice, and olive oil. Process until a thick paste forms. Season to taste with salt and pepper.
  2. Spread the goat cheese on the bread, and top with the olive tapenade, spinach, and cucumber slices.

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