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Sandwich made with olive bread
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Olive bread sandwich (140 g) has 375 calories. That works out to 268 calories per 100 g. It contains 43.7 g of carbs, 13.2 g of protein, 16.2 g of fat and 3.9 g of fiber. Its 19.6 µg of Selenium covers 36% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 140 g
375
KCAL / 140G
Carbs
43.7g
· 16% DV
Protein
13.2g
· 26% DV
Fat
16.2g
· 21% DV
Fiber
3.9g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 14% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 375 kcal | |
| Total fat | 16.2 g | 21% |
| Saturated fat | 3.36 g | 17% |
| Trans fat | 0.08 g | |
| Sodium | 728 mg | 32% |
| Total carbohydrate | 43.7 g | 16% |
| Fiber | 3.9 g | 14% |
| Protein | 13.2 g | 26% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 140 g | 375 kcal |
| 1 slice (thick) | 45 g | 121 kcal |
| ½ piece (half) | 70 g | 188 kcal |
| 1 piece (small) | 90 g | 241 kcal |
| 2 slice (thick) | 90 g | 241 kcal |
| 100 g | 100 g | 268 kcal |
| 1 piece (large) | 200 g | 536 kcal |
| 1 serving (double) | 250 g | 670 kcal |
| 1 pack (double) | 280 g | 750 kcal |
Calculated from 268 calories per 100 g.
An olive bread sandwich is made with bread that contains olives, plus a separate filling such as cheese, vegetables, egg, or deli meat. There is no fixed filling, so the ingredients vary by recipe and preference.
To make an olive bread sandwich, slice the olive bread and add your chosen filling between the pieces. Cheese with tomato or leafy greens works well; lightly toasting the bread first adds crunch and helps it hold up to moist fillings.
Cheese, tomato, roasted vegetables, leafy greens, egg, and deli meats all work well in an olive bread sandwich. Mild cheeses balance the briny olives, while peppery greens or roasted peppers bring out the bread’s savory flavor.
Yes, you can toast an olive bread sandwich in a pan or sandwich press. A cheese filling melts nicely as the bread turns crisp; add lettuce and other delicate vegetables after toasting so they stay fresh.
Yes. Olive bread is the loaf, with olives baked into the dough; an olive bread sandwich is made by putting a filling between slices of that loaf. The filling can be as simple as cheese or include several ingredients.
The olives are usually baked into the bread, and recipes may use green or black olives. Pitted, chopped olives distribute more evenly through the loaf, making slices easier to use for sandwiches than slices with large pieces.
Keep wet ingredients, especially tomato, away from the bread until serving. For an olive bread sandwich packed in advance, pat vegetables dry and place cheese or leafy greens between the bread and juicy fillings to slow moisture transfer.
Yes, you can assemble an olive bread sandwich ahead of time if its fillings are not very wet. For the best texture, pack the bread and moist ingredients separately and put them together shortly before eating.
Serve an olive bread sandwich with a green salad, sliced vegetables, soup, or fruit. A simple side lets the briny flavor of the olive bread stand out, while a tomato-based soup pairs especially well with a cheese-filled version.
Yes, olive bread makes a flavorful base for grilled cheese. Choose a cheese that melts well, such as cheddar or mozzarella, and cook the sandwich over moderate heat so the cheese melts before the olive-studded bread browns too much.
Vitamins
B1
0.31mg · 26% DV
B3
4.06mg · 25% DV
Biotin
5.6µg · 19% DV
Folate
64.4µg · 16% DV
Minerals
Selenium
20µg · 36% DV
Sodium
728mg · 32% DV
Phosphorus
179mg · 26% DV
Manganese
0.53mg · 23% DV
Potassium ⭐
207mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 375 calories in 1 piece (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
An Olive bread sandwich is made by splitting bread baked with olives and adding a filling. There is no single standard recipe: the bread and filling vary, and the name describes the bread rather than a particular combination of ingredients. Olive bread is found in Mediterranean-style baking, where olives bring a savoury, slightly fruity flavour to the loaf.
It makes a convenient breakfast, lunch or snack, whether eaten at home or packed to go. The bread is usually soft inside, with a firmer crust, and pairs well with fresh vegetables, cheese or other sandwich fillings. It provides carbohydrates along with some protein and fat; a 100 g portion has 268 calories. For a lighter version, add plenty of vegetables and go easy on oily sauces.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.36g
MONOUNSATURATED
7.14g
POLYUNSATURATED
2.94g
Omega 6:3 ratio 38:1
Above the ideal 4:1 (38:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.