Danny Kim
Lettuce and tomatoes might be classic sandwich stuff, but this herby olive salad brings way more to the table—and it will never wilt.
Recipe information
Yield
4 Servings
Ingredients
¾ cup chopped green olives and/or Kalamata olives
½ cup fresh flat-leaf parsley leaves
2 tablespoons capers
2 tablespoons finely chopped red onion
½ tsp crushed red pepper flakes
¼ cup olive oil
2 tablespoons red wine vinegar
½ tsp sugar
Salt and pepper
1 12x4" ciabatta loaf or focaccia
1 8-egg frittata or 8 sliced hard-boiled eggs
Baby kale or arugula
Preparation
Step 1
Toss cup chopped green olives and/or Kalamata olives, fresh flat-leaf parsley leaves, capers, red onion, and crushed red pepper flakes with olive oil, red wine vinegar, and sugar; season with salt and pepper.
Step 2
Build sandwich with a lightly toasted split 12x4" ciabatta loaf or focaccia, olive salad, frittata or sliced hard-boiled eggs, and some baby kale or arugula tossed with a little olive oil and salt. Wrap in paper towels, then plastic; chill at least 2 hours. Cut just before serving.
Do Ahead: Sandwich can be made 12 hours ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 500 Fat (g) 29 Saturated Fat (g) 5 Cholesterol (mg) 430 Carbohydrates (g) 43 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 19 Sodium (mg) 1360
