Description
A delicious, easy, and flavorful greek sandwich recipe that is perfect for lunch on-the-go!
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
Instructions
- In food processor, combine kalamata olives and olive oil – this is your kalamata olive tapenade. Pulse until spreadable, but still chunky.
- In small bowl, combine mayo and Greek vinaigrette – this is your Greek aioli.
- 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.
- Enjoy!
Notes
- Yield: this makes 1 sandwich on regular sandwich bread or two sandwiches on small focaccia buns.
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