Prep: 10 mins
- 24 slices whole wheat sandwich bread, crusts removed
- 1/2 cup soft goat cheese
- coarse salt and pepper
- 1 10 ounce bag baby arugula
- 2/3 cup black olive tapenade
- Spread 12 bread slices with the goat cheese; season with salt and pepper. Top with the arugula.
- Spread the remaining 12 bread slices with the tapenade; place tapenade side down on the arugula-topped bread. To serve, halve each sandwich diagonally.