Olive and Provolone Focaccia Tea Sandwiches

Featured in the Honolulu Star-Advertiser on May 9, 2012.



Olive and Provolone Focaccia Tea Sandwiches

  • 1 cup chopped olives
  • 3 tablespoons chopped parsley
  • 1 loaf focaccia bread, split in half lengthwise
  • Olive oil for drizzling
  • 8 slices Provolone cheese


  1. Mix olives and parsley in a small bowl.
  2. Drizzle olive oil on the cut side of the bottom half of the focaccia bread; layer cheese on bread; spread the olive mixture on top of cheese; cover with top half of the bread.
  3. Cut into approximately 2" squares.

Makes 8 servings.

Approximate Nutrient Analysis per serving (including 2 teaspoon olive oil drizzle per serving):
350 calories, 20 g fat, 6 g saturated fat, 20 mg cholesterol, 700 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g sugar, 11 g protein


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