Greek Sandwich
A delicious, easy, and flavorful Greek Sandwich recipe that is perfect for lunch or a meatless Monday dinner on busy weeknights!
Ingredients
- 20 kalamata olives pitted
- 2 teaspoons extra virgin olive oil
- 2 tablespoons mayo
- 1-2 teaspoons Greek Vinaigrette
- 2 slices whole wheat bread sub 2 small focaccia buns, halved
- 2 pieces butter lettuce
- 3 ounces feta cheese 2 slices
- 2 slices red onion
- 4-6 slices cucumber
- 4 slices large 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.
Nutrition
Calories: 677kcal | Carbohydrates: 41g | Protein: 21g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 2709mg | Potassium: 575mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1681IU | Vitamin C: 18mg | Calcium: 576mg | Iron: 3mg
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