This sandwich has saltiness from the olives, sweetness from the Spanish onion, acidity from the tomatoes, and the creaminess from the white bean puree. As is general for sandwich recipes, these individual ingredients can be saved to mix again in new presentations (both below are great just as crostini). It will also keep really well if refrigeration is not an option.
White bean puree
1 can cannellini beans, rinsed
Handful of sage leaves, washed and chopped
Handful of rosemary sprigs, stems removed, washed and minced
1 shallot, minced
2 cloves garlic, minced
Sweat the garlic and onions in olive oil over medium heat. Add in the sage and wilt. Add in the beans and saute until starting to smell. Put saute into food processor and add rosemary. Add olive oil (by the tablespoon), salt, and pepper as desired. This can be made a couple days in advance.
Olives, onion, and tomato
Handful of Kalamata olives, coarsely chopped
Handful of cherry tomatoes, washed and quartered
1/2 Spanish onion, quartered and sliced thinly into half moons
Balsamic vinegar (or other red, sweet wine vinegar)
Handful of basil leaves, washed and coarsely chopped
Saute onions in olive oil until beginning to brown (10 minutes). Add olives and tomatoes, and continue to saute until soft. Add in basil. Once the onions have released their sugar (15 to 20 minutes into cooking), turn up heat and deglaze the pan with balsamic. Turn down, and add in salt and pepper to taste. Remove from heat and cool. Can be made a couple days in advance.
2 slices of grilled bread (I used a sprouted whole wheat for this, but chewy sourdough or country bread would be excellent too, sliced thin)
1 sprig rosemary, minced
1 handful basil leaves, washed and coarsely chopped
Olive tapenade (Homemade or otherwise, ideally with capers)
Spread white bean puree on one slice of bread and top with rosemary. On the second slice, spread a thin layer of tapenade, followed by a spread of the onion mixture, and topped with the basil. Crack some fresh pepper on either side. VOILA.