Turkish · Lunch
Olive and Tomato Bread Sandwich
A cold Turkish sandwich built on crusty bread rubbed with olive oil, layered with mashed green and black olives, thick tomato slices, cucumber, red onion, and crumbled feta cheese, finished with sumac, dried mint, and a drizzle of pomegranate molasses for tang.
$4
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
449Calories
11.2gProtein
22.5gFat
50.8gCarbs
10.8gSugar
7.2gFiber
1706mgSodium
18mgChol
4.1gSat Fat
623mgPotassium
201mgCalcium
2.8mgIron
0.1mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
high-fiber
low-cholesterol
mediterranean
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Pit and roughly chop the green and black olives, slice the tomato into rounds, and slice the cucumber and red onion into thin pieces.
2
Build
Split the bread and drizzle olive oil over both cut sides, scatter the chopped olives over the bottom, then layer tomato, cucumber, onion, and crumbled feta on top.
3
Finish
Drizzle pomegranate molasses in a thin zigzag, sprinkle sumac, dried mint, and salt evenly across, scatter parsley leaves, close with the top half, press firmly, halve diagonally, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g green olives, pitted
- 7 oz200g black olives, pitted
- 22 small baguette roll or 4 in (10cm) piece of crusty bread, split
- 22 medium tomato
- 1212 cucumber slices
- 44 thin red onion rings
- 1.4 oz40g feta cheese, crumbled
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp pomegranate molasses
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp dried mint
- a pinch of salt
- 44 fresh parsley sprigs
