Greek Salad Sandwich with Kalamata Olive Tapenade + Greek Aioli
Greek Salad Sandwich with Kalamata Olive Tapenade and Greek Aioli is a fun spin on the classic Greek salad and can be served as a lunch or dinner entrée or as an appetizer slider.
You guys – why haven’t we thought of this before?! Well, maybe you have, but this was an epiphany for me – so why haven’t I thought of this before?! I mean, you get a Greek salad (hello – yum!) between to slices of carbs…. errr….I mean, two slices of bread! It is a Greek salad, completely re-packaged, and I am loving it. This one is a keeper.
Not sure if you remember, cause it was a while ago, but this is not my first attempt at re-packaging the Greek salad (really can’t explain my infatuation with Greek salad….. but I will keep you posted on any developments) – recall, if you will, Greek Salad Tapenade. So good. Both of these dishes very much encompass the essence of the Greek salad, but the tapenade is still a tapenade and it was hard to really include all of the ingredients of the Greek salad (but man, if you need an easy appetizer that is different from your typical fare, this is for you). Here, on the other hand, we got it all.
For the olives, I simply put some kalamata olives and some olive oil in a food processor – easy peasy. For the feta cheese, I got a block of it as opposed to the pre-chunked version and sliced off some pieces – worked perfectly. The cucumber, tomatoes and onions were pretty self-explanatory. But the Greek aioli….. that was awesome. Just got some normal Greek vinaigrette and combined it with some mayo (real mayo) – tasted PERFECT!
Biting into this was really, truly like biting into a wonderful, fresh Greek salad. Except it was more compact and filling 🙂
This is a pretty cool (in my opinion) version of the Greek salad and is fun and different lunch or dinner option. I am also thinking it could be a nice appetizer, if you simply make everything mini and call them a slider. Do your thing people – just enjoy!
- 20 kalamata olives, pitted
- 2 Teaspoons olive oil
- 2 Tablespoons mayo
- 1 Tablespoon Greek Vinaigrette
- 4–6 slices cucumber
- 1 large tomato cut into 4 slices
- 3 oz feta cheese (2 slices)
- 2 slices red onion
- 2 focaccia buns
- Cut open focaccia buns.
- In food processor, combine kalamata olives and olive oil – this is your kalamata olive tapenade.
- Blend until spreadable, but still chunky.
- In small bowl, combine mayo and Greek vinaigrette – this is your Greek aioli.
- Take bottom of focaccia bun and spread the Greek aioi – about a Tablespoon or so, depending on your taste.
- Place a slice of red onion, then tomato (1-2 slices), then cucumber (2 slices), then cheese (1 slice – about 1.5 oz).
- Spread your kalamata olive tapenade (2-3 Tablespoons) on your other side of the bun, and place olive side on top of the cheese.