Frittata Sandwich with Olive Salad

By garciamoss

Ingredients

• 3/4 cup chopped green olives and/or Kalamata olives
• 1/2 cup fresh flat-leaf parsley leaves
• 2 tablespoons capers
• 2 tablespoons finely chopped red onion
• 1/2 tsp crushed red pepper flakes
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 tsp sugar
• Salt and pepper
• 12 x4" ciabatta loaf or focaccia
• 8 -egg frittata or 8 sliced hard-boiled eggs
• Baby kale or arugula

Details

Servings 4
Adapted from bonappetit.com

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. 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.