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Greek Salad Sandwich with Kalamata Olive Tapenade and Greek Aioli

Greek Salad Sandwich with Kalamata Olive Tapenade + Greek Aioli



  • 20 kalamata olives, pitted
  • 2 Teaspoons olive oil
  • 2 Tablespoons mayo
  • 1 Tablespoon Greek Vinaigrette
  • 46 slices cucumber
  • 1 large tomato cut into 4 slices
  • 3 oz feta cheese (2 slices)
  • 2 slices red onion
  • 2 focaccia buns


  1. Cut open focaccia buns.
  2. In food processor, combine kalamata olives and olive oil – this is your kalamata olive tapenade.
  3. Blend until spreadable, but still chunky.
  4. In small bowl, combine mayo and Greek vinaigrette – this is your Greek aioli.
  5. Take bottom of focaccia bun and spread the Greek aioi – about a Tablespoon or so, depending on your taste.
  6. Place a slice of red onion, then tomato (1-2 slices), then cucumber (2 slices), then cheese (1 slice – about 1.5 oz).
  7. Spread your kalamata olive tapenade (2-3 Tablespoons) on your other side of the bun, and place olive side on top of the cheese.
  8. Enjoy!