Ingredients:
 1 cucumber, peeled and seeded
 2 cloves garlic, minced, divided
 2 cups Greek yogurt, preferably whole milk
 1 tbsp honey
 Pinch of cayenne pepper
 Salt and pepper
 2 cups kalamata olives, drained
 1 tsp capers, rinsed
 1 tsp flat-leaf (Italian) parsley leaves, rinsed and well dried
 1 anchovy fillet
 10 tbsp extra virgin olive oil, divided
 1 large eggplants
 4 pieces flatbread
 1 cup Wisconsin Feta cheese, crumbled
 12 heirloom or beefsteak tomatoes, sliced
 1 red onion, thinly sliced
Directions:
1

Make tzatziki sauce: Grate cucumber on large holes of box grater; place in bowl. Add 1 clove minced garlic, Greek yogurt, honey, cayenne, and a pinch of salt. Mix well and refrigerate until serving time.

2

Make olive tapenade: Process olives, capers, parsley, remaining clove minced garlic, and anchovy fillet in food processor bowl with 4 tablespoons olive oil; process until smooth. Refrigerate until needed.

3

Slice eggplant(s) into 1/4- to 1/2-inch slices. Drizzle with olive oil and season with salt and pepper. Heat outdoor grill or stovetop griddle and grill eggplant slices for about 2 minutes a side. Set aside. Keep grill or griddle hot.

4

Cut flatbread pieces in half and place about 1 tablespoon of olive tapenade on each of 4 halves. Top with 1 ounce Feta, some tomato slices, onion slices, eggplant slices, another ounce of Feta, and flatbread half. Drizzle sandwich tops with a little olive oil and place, oil-side down, on hot grill. Grill about 3 minutes, then drizzle with a little more olive oil and flip. Grill until flatbread browns and cheese is heated through. Serve with tzatziki sauce on the side.

AuthoradminYields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 minsCategory,

AuthoradminCategory, DifficultyIntermediate
© Dairy Farmers of Wisconsin

Ingredients

Ingredients:
 1 cucumber, peeled and seeded
 2 cloves garlic, minced, divided
 2 cups Greek yogurt, preferably whole milk
 1 tbsp honey
 Pinch of cayenne pepper
 Salt and pepper
 2 cups kalamata olives, drained
 1 tsp capers, rinsed
 1 tsp flat-leaf (Italian) parsley leaves, rinsed and well dried
 1 anchovy fillet
 10 tbsp extra virgin olive oil, divided
 1 large eggplants
 4 pieces flatbread
 1 cup Wisconsin Feta cheese, crumbled
 12 heirloom or beefsteak tomatoes, sliced
 1 red onion, thinly sliced

Directions

Directions:
1

Make tzatziki sauce: Grate cucumber on large holes of box grater; place in bowl. Add 1 clove minced garlic, Greek yogurt, honey, cayenne, and a pinch of salt. Mix well and refrigerate until serving time.

2

Make olive tapenade: Process olives, capers, parsley, remaining clove minced garlic, and anchovy fillet in food processor bowl with 4 tablespoons olive oil; process until smooth. Refrigerate until needed.

3

Slice eggplant(s) into 1/4- to 1/2-inch slices. Drizzle with olive oil and season with salt and pepper. Heat outdoor grill or stovetop griddle and grill eggplant slices for about 2 minutes a side. Set aside. Keep grill or griddle hot.

4

Cut flatbread pieces in half and place about 1 tablespoon of olive tapenade on each of 4 halves. Top with 1 ounce Feta, some tomato slices, onion slices, eggplant slices, another ounce of Feta, and flatbread half. Drizzle sandwich tops with a little olive oil and place, oil-side down, on hot grill. Grill about 3 minutes, then drizzle with a little more olive oil and flip. Grill until flatbread browns and cheese is heated through. Serve with tzatziki sauce on the side.

Athena Sandwich
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19December
2018

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