Black Olive and Raisin Sandwiches

These are one of my favorite sandwiches in the world and the reason is simple: they are beyond tasty and dead easy to make. But don’t be fooled by their size and think you will need many of them to feel satisfied. The olives make them quite salty so eating just a few mini sandwiches is all you will need. This size is also how they are served at birthday parties and other social gatherings in Lima, along with several other kinds of two-bite sandwiches.

In Peru we use Alphonso olives to make them (but we call them Botija), which are meaty and delicious. These olives are also used to garnish several traditional dishes such as causa, we stuff potatoes and rice with them, or simply put them in a warm roll with some queso fresco.

Golden raisins look beautiful here and give a lovely sweet touch, while the pecans add their crunchy texture and nutty flavor. Toast them for a few seconds before using them and they will be even better. Some people also add a little roasted red bell pepper, finely chopped, for the color and extra flavor, or even some finely diced ají amarillo. As a garnish you can add sprouts on top just because they are good for you (and taste great, so why not?). Finally, cut the sandwiches in bite-size squares, rectangles or circles (or two-bite size if you are feeling greedy), and enjoy!

Black Olive and Raisin Sandwiches
Recipe type: Sandwiches
Prep time: 
Total time: 
Serves: 24
  • 1 cup black olives, finely chopped
  • ½ cup pecans, toasted and finely chopped
  • ½ cup golden raisins, chopped
  • ½ cup mayonnaise
  • Salt and pepper to taste
  • 12 slices sandwich bread
  1. Combine olives, pecans, raisins, mayonnaise, salt and pepper. (Be careful with the salt because the olives are very salty.)
  2. Spread this paste on half of the bread slices, top with the rest of the slices, and cut each sandwich in squares, rounds, triangles or rectangles. Put on a plate and serve immediately.

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