Mediterranean Sandwiches

by Mimi Levin, Tastemaker in Residence

1 loaf sourdough bread
Feta cheese spread (you can find this at your local grocery store) 
2 cups kale
1 large tomato
Black Olive Tapenade  
Rotisserie chicken
Balsamic vinegar 


  1. Toast 4 pieces of sourdough bread 
  2. Spread feta cheese spread on two of the four pieces of bread
  3. Lay a few pieces of kale on top of the feta spread
  4. Spread 1 tablespoon of olive tapenade on the two remaining pieces of bread
  5. Slice the tomato and put 1 slice on top of the kale.
  6. Shred the rotisserie chicken and place shredded pieces in a bowl, drizzle with balsamic vinegar, then mix thoroughly
  7. Place shredded chicken on the pieces of bread with feta spread, kale, and tomato
  8. Place the pieces of bread with the olive tapenade on each piece with the feta, kale, tomato, and chicken to “close” the sandwich
  9. Cut each sandwich into fourths, pack in Tupperware or small baggies
  10. Enjoy!