2sliceswhole wheat breadsub 2 small focaccia buns, halved
2piecesbutter lettuce
3ouncesfeta cheese2 slices
2slicesred onion
4-6slicescucumber
4sliceslarge tomato
kosher salt and ground black pepper
Instructions
Kalamata Spread: In food processor, combine 20 kalamata olives and 2 teaspoons extra virgin olive oil - this is your kalamata olive tapenade. Pulse until spreadable, but still chunky.
Greek Aioli: In a small bowl, combine 2 tablespoons mayo and 1-2 teaspoons 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 2 pieces butter lettuce on top of the olives followed by the feta cheese slices, 2 slices red onion, 4-6 slices cucumber, 4 slices large tomato, and then some kosher salt and ground black 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.