Grandaisy is a fantastic little bakery here in New York, with three locations in the city. I’m spoiled enough to now work near the one in SoHo, which has made quite a dent in my wallet since I started last October! The flatbreads are all delicious (my favorite is the roasted cauliflower), but I recently started trying out the sandwiches. They have a basic beet, arugula, & goat cheese, which I’ve gotten many times, but I just tried a different one and have fallen completely in love.
The ingredients list—which I read on the sign but later had to ask to be repeated to me many times, when the sign wasn’t up but I was back for more—is a little odd: zucchini, olive tapenade, ricotta salata. I didn’t really know what to expect. But the olive tapenade involves so many contrasting flavors, with green olives, loads of lemon zest, and dried currants that it hits every note you want in a food: salty, sweet, sour, bitter. It’s utterly perfect. I don’t recommend leaving any one ingredient out, lest it throw off the perfect balance.
I set out to make it myself, and I came so close that I’ve been making it nonstop.
Grandaisy Zucchini–Olive Tapenade Sandwich
1 zucchini, thinly sliced
salt and pepper
1/2 cup seeded and diced green olives
1/4 cup raisins (or dried currants, if you have them)
1 tablespoon lemon zest
mini baguette, roll, or other crusty bread
ricotta salata, for slicing/crumbling
This is more a guideline recipe than a hard-and-fast technique. Brush the zucchini with olive oil on both sides, sprinkle with salt and pepper, and roast on a baking sheet in a 350°F oven for about 20–30 minutes, or until softened but not too browned. Set aside to cool.
Combine the olives, raisins, and lemon zest.
Slice a baguette in half. Layer the zucchini, then the tapenade, then the mint leaves (not shown!), then the ricotta salata on the bottom half. Cover with the top half. Enjoy!
I actually often make this the night before and wrap it up in foil. This softens the bread a bit and let the flavors meld—it is always delicious for lunch the next day. The single zucchini will probably make enough for several sandwiches; the tapenade proportions are for about 2 small sandwiches or one large. It’s mix and match. Try it yourself!