Frittata Sandwich with Olive Salad
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
