Greek Sandwich Variations

Making this recipe card, as written, is out of this world! But, if you are looking to switch things up, you could use tzatziki sauce in place of the Greek aioli or swap out some of the fresh vegetables with any that you have on hand (i.e. red peppers, garbanzo beans, black olives, grape tomatoes, or fresh basil). And if you are missing that protein, feel free to add some cooked chicken breast or gyro meat to make a gyro sandwich!

Can I meal prep this sandwich?

Absolutely! The two sandwich spreads can be prepped ahead of time and stored separately in an airtight container in the fridge for up to 5 days. You can also prep all the veggies and store in the fridge to use when ready! Or fully assemble this sandwich or pita pockets, wrap in parchment paper or aluminum foil and store in the fridge that way!

Greek Sandwich

Description

A delicious, easy, and flavorful Greek Sandwich recipe that is perfect for lunch or a meatless Monday dinner on busy weeknights!

Ingredients

Scale

20 kalamata olives, pitted
2 teaspoons extra virgin olive oil
2 tablespoons mayo
1–2 teaspoons Greek Vinaigrette
2 slices whole wheat bread (or 2 small focaccia buns, halved)
2 pieces butter lettuce
3 oz feta cheese (2 slices)
2 slices red onion
4–6 slices cucumber
1 large tomato, cut into 4 slices
kosher salt and ground black pepper

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Instructions

Kalamata Spread: In food processor, combine kalamata olives and olive oil – this is your kalamata olive tapenade. Pulse until spreadable, but still chunky.
Greek Aioli: In a small bowl, combine mayo and Greek vinaigrette – this is your Greek aioli.
Build Sandwich: Take bottom piece of bread and spread the kalamata tapenade – about two tablespoons or so, depending on your taste. Place some butter lettuce on top of the olives followed by the feta cheese, red onion, cucumbers, tomato, and then some salt and pepper. Spread the Greek aioli (1-2 tablespoons) on the top piece of bread and place on top.
Serve: Enjoy right away!

Notes

Yield: this makes 1 sandwich on regular sandwich bread or two sandwiches on small focaccia buns.
Meal Prep: option to make the kalamata olive tapenade and Greek aioli ahead of time, store each in an airtight container in the fridge, and then assemble sandwiches when ready to eat.
Dairy-Free: simply omit the feta cheese or use a dairy-free alternative.
Gluten-Free: make the sandwich with your favorite gluten-free bread.

Nutrition

Serving Size: 6 oz
Calories: 169
Sugar: 2.7 g
Sodium: 437.9 mg
Fat: 11.5 g
Carbohydrates: 11.5 g
Protein: 5.7 g
Cholesterol: 24.2 mg