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Greek Club Recipe

Name: Anonymous Cafes Greek Club Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 whole sourdough or ciabatta loaf; 4 oz feta cheese; 1 large ripe tomato; 0.5 cups Kalamata olives (pitted); 0.5 cup english cucumber; 0.25 cup red onion; 2 leaves romaine or butter lettuce; 1 tbs extra-virgin olive oil; 0.5 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups Greek yogurt (full-fat); 2 tbs mascarpone or cream cheese (optional, for richness); 2 tbs olive tapenade or finely chopped Kalamata olives; 0.5 tsp minced garlic; 0.5 tsp dried oregano; 1 tbs fresh dill (finely chopped) or 1/2 tsp dried; 0.5 tsp fresh lemon zest; 0.5 tsp honey (optional, to balance acidity); 0.125 tsp black pepper; 0.125 tsp salt

Inspired by Anonymous Cafe

Time25m

Serves2

Feta cheese, tomato, Kalamata olives, house spread

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Ingredients

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Sandwich

1 whole sourdough or ciabatta loaf

4 oz Feta cheese

1 large ripe tomato

1/2 cups Kalamata olives (pitted)

1/2 cup english cucumber

1/4 cup red onion

2 leaves romaine or butter lettuce

1 tbs extra-virgin olive oil

1/2 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

House Spread (Greek-style)

1/2 cups Greek yogurt (full-fat)

2 tbs mascarpone or cream cheese (optional, for richness)

2 tbs olive tapenade or finely chopped Kalamata olives

1/2 tsp minced garlic

1/2 tsp Dried oregano

1 tbs fresh dill (finely chopped) or 1/2 tsp dried

1/2 tsp fresh lemon zest

1/2 tsp honey (optional, to balance acidity)

1/8 tsp black pepper

1/8 tsp Celtic sea salt

Method

House Spread (Greek-style)

Make the spread

In a medium bowl combine 1/2 cup Greek yogurt and 2 tbsp mascarpone (if using). Stir until smooth.

Add 2 tbsp olive tapenade or 2 tbsp finely chopped Kalamata olives, 1/2 tsp minced garlic, 1/2 tsp dried oregano, 1 tbsp chopped fresh dill (or 1/2 tsp dried), 1/2 tsp lemon zest, 1/2 tsp honey (optional), 1/8 tsp black pepper and 1/8 tsp salt.

Whisk everything until fully combined and taste. Adjust seasoning with a pinch more salt, pepper or lemon juice if needed. Refrigerate for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Sandwich

Prepare vegetables and cheese

Slice the tomato into 1/4-inch thick rounds. Thinly slice the cucumber (or cut into half-moons) to yield about 1/2 cup. Thinly slice the red onion to yield 1/4 cup. Crumble the 4 oz feta into small chunks.

Toss the tomato slices lightly with 1/2 tsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl; this seasons the tomato and prevents the sandwich from tasting flat.

Assemble the sandwich

Slice the loaf horizontally. Spread a generous layer (about 2-3 tbsp) of the house spread on both cut faces of the bread.

On the bottom piece of bread layer in order: romaine/butter lettuce leaves, seasoned tomato slices (slightly overlapping), cucumber slices, crumbled feta evenly distributed, 1/2 cup pitted Kalamata olives (roughly chopped if large) and the thinly sliced red onion.

If desired, drizzle an additional 1/2 tsp olive oil over the filling and sprinkle a small pinch of dried oregano or extra black pepper over the feta for aroma.

Top with the other half of the bread, press down gently, and cut the sandwich into 2 or 4 portions.

Serve

Serve immediately, or wrap tightly and refrigerate up to 6 hours for transport. The spread keeps the bread from getting soggy while short-term resting.