National Grilled Cheese Sandwich Day
I had to improvise on the tapenade since I didn’t realize I only had (just shy of) 1/2 cup of olives left. It turned out really well with the olive/sun-dried tomato/pepperoncini mix – I think the pepperoncini added a nice kick to the sandwich!
I have categorized this sandwich as vegetarian, but I want to note that there are anchovies in the tapenade. The point of the anchovy is to add a briny kick, which are also achieved by the olives and capers, so feel free to leave them out to make this completely vegetarian!
Adapted from Grilled Cheese Academy
1 medium cucumber, peeled and seeded
3 cloves garlic, 2 minced
2 cups fat-free Greek yogurt
1 tablespoon honey
1/4 teaspoon cayenne pepper
Salt and pepper
1/2 cups kalamata olives, drained
1 cup sun-dried tomatoes
1/2 cup pepperoncinis, drained
1 tablespoon capers, drained
1 tablespoon dried parsley
2 anchovy fillets
8 tablespoons extra virgin olive oil, divided
1 large eggplant
3 sandwiches thins or flat breads
1 cup (6-8 ounces) crumbled feta cheese
1 medium heirloom tomatoes, sliced
1/2 red onion, thinly sliced
Fro the tzatziki sauce:
- Grate cucumber on large holes of box grater; place in bowl. Add minced garlic, Greek yogurt, honey, cayenne, and a pinch of salt. Mix well and refrigerate until serving time.
For the tapenade:
- Process olives, sun-dried tomatoes, pepperoncinis, capers, parsley, remaining clove of garlic, and anchovy fillets in food processor bowl with 3 1/2 tablespoons olive oil; process until smooth. Refrigerate until needed.
For the sandwiches:
- Slice eggplant into 1/4- to 1/2-inch slices. Brush both sides with olive oil and season with salt and pepper. Heat outdoor grill or stove top griddle and grill eggplant slices for about 2 minutes a side. Set aside. Keep grill or griddle hot.
- Cut flatbread pieces in half and place about 1 1/2 tablespoons of tapenade on each half. Top one side of each half with 1 ounce Feta, tomato slices, onion slices, eggplant slices, another ounce of Feta, and the other flatbread half. Brush sandwich tops with olive oil and place, oil-side down, on hot grill. Grill about 3 minutes, then brush with more olive oil and flip. Grill until flatbread browns and cheese is heated through. Serve with tzatziki sauce on the side.