Recently I wrote about craving sandwiches from my childhood. Today’s sandwich is even simpler: it involves only three ingredients but tons of memories. I recommend using botija olives (I’ve bought them in Tierras Latinas, Flemington Markets and Loving Earth in the past) but any flavourful black olive would do. Pro-tip: next time someone you know goes to Perú, tell them to bring some olives (and lúcuma and maca), they’re way more expensive over here.
Once again, this sandwich features the high-protein low-carb gluten-free protein bread.
Pan con aceitunas
Yield: 1 sandwich
Yield: 1 sandwich
Ingredients
- 2 slices protein bread
- black olives (preferably botija), pitted
- butter
Directions
- Bread, butter, olives, bread. As simple as that.
Looks delicious and healthy. Never had olives in a sandwich before but why not – this looks perfect! Thanks for the inspiration! 🙂
I would of never thought of having an olive sandwich before. But I do love olive bread, so with the butter and bread, I am sure it is quite delicious.