Brie & Chopped Olive Salad Sandwiches

Recipe from Sonoma County's Favorite Country Market -  THE JIMTOWN STORE COOKBOOK 

This is the beloved best-selling sandwich from the Jimtown Store in Sonoma. 
Customers have been known to drive miles out of their way for one of these beauties. In fact, in our sandwich pantheon, this combo is known simply as “The Jimtown.” If you’ve ever enjoyed ripe Brie and good olives in conjunction with a hunk of baguette, you’ll know immediately what this sandwich is all about. All that’s needed for a perfect picnic is a glass of good wine, preferably from one of the Alexander Valley’s excellent vineyards. 

Serves 4

Ingredients

4 (5-inch) sections baguette-style bread
About 1 pound ripe triple creme Brie
3/4 cup Chopped Olive Salad (see below)
About 4 cups mixed baby salad greens (mesclun)

Instructions

1. With a serrated knife, split the baguette sections horizontally. Spread the Brie on one side of each half, dividing it and using it all. Spread the olive salad on the other bread halves, dividing it evenly and using it all. Place the greens over the olive salad and close up the sandwiches. 
2. With a serrated knife, cut each sandwich in half diagonally. Serve immediately or wrap tightly in waxed paper or parchment. These sandwiches taste even better an hour or two later.

Chopped Olive Salad

Ingredients

12 oz (3 cups) pimento-stuffed green olives, halved if large
8 oz (2 cups) pitted Kalamata olives
1/4 cup drained capers
3 Tbsp pure olive oil
1 Tbsp finely chopped fresh oregano
2 garlic cloves, finely chopped and smashed with the blade of a knife
4 oil-packed anchovy fillets, chopped (optional)
1 tsp fresh lemon juice 
1/4 tsp crushed red pepper flakes

Instructions

1. In a food processor, combine the green and black olives, capers, oil, oregano, garlic, anchovies, if you are using them, lemon juice, and red pepper. Process with short pulses until the mixture is evenly chopped. Do not overprocess－some texture should remain. Adjust the seasoning.
2. The olive salad can be used immediately, refrigerated for up to 10 days, or frozen for up to 2 months. Return almost to room temperature before using.