Frittata Sandwich with Olive Salad

Ingredients

• ¾ cup chopped green olives and/or Kalamata olives
• ½ cup fresh flat-leaf parsley leaves
• 2 tablespoons capers
• 2 tablespoons finely chopped red onion
• ½ tsp crushed red pepper flakes
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• ½ tsp sugar
• Salt and pepper
• 1 12×4" ciabatta loaf or focaccia
• 1 8-egg frittata or 8 sliced hard-boiled eggs
• Baby kale or arugula

Steps

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.
2. Build sandwich with a lightly toasted split 12×4" 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.