My Big Fat Greek Sandwich (with Tahini, Chili Jam Mayo)

Truly one of my favorite sandwiches with fluffy Naan or pita, sweet roasted red peppers, ham, turkey and the perfect tahini chili jam mayo.  Killer sammie material right here!

Mayo, tahini and chili jam

Mix well together

Spread on floatbread

start assembling

Adding the meats

More layers of goodness

Now time to devour

My Big Fat Greek Sandwich with Tahini Chili Ham Mayo

Serves 2

Tahini Chili Jam Mayo
2 T mayo (I like olive oil or avocado mayo)
2 T Tahini
1 T chili jam ( I have a homemade recipe below, but you can purchase a jar of pepper jelly as well)
Combine well together.


Assemble
I large flatbread, like Naan flatbread, cut in half, or pita
4 slices either turkey, ham or beef luncheon meat (or a combination)
2 T crumbled feta cheese
2 T chopped black olives
1 roasted red pepper, cut in strips
1/4 hothouse (English) cucumber, cut in thin strips.
4-6 baby spinach leaves


TaylorKitchen Chili Jam
1/2 red onion, peeled and chopped
5 chilis (such as  red jalapeno or Fresno), deseeded and chopped
2-3 T coconut sugar
1/4 c apple cider vinegar or white balsamic vinegar
1 tablespoon olive oil 
pinch salt


Saute the onions and chilis in the olive on low heat in a medium skillet with a pinch of salt.  When they start to soften, add in the coconut sugar and vinegar.  Cook until soft and thickened, about 15-20 minutes.  Cool.  This will keep refridgerated for about 2 weeks.


For the sandwich-
Heat the flat bread in a dry skillet until just warm.  Spread equal parts of the Tahini Chili Jam Mayo on each half, reserving a bit to top the flatbread halves with before folding over.
Start layering with the red pepper strips, spinach leaves then the meat.  Drizzle the remaining Tahini Chili Jam Mayo over that then add the black olives and cucumber.  The additional mayo here helps the ingredients stay in place.  Place a knife in the center of the sandwich to hold things in place while you fold over the flatbread or pita.  Enjoy.