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A filling sandwich made with sourdough bread, cheese, olives and thyme, providing carbohydrates, fat and protein.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (whole) of Olive, Thyme and Cheese Sourdough Sandwich (180 g) has 497 calories. That works out to 276 calories per 100 g. It contains 63.4 g of carbs, 20.2 g of protein, 16.6 g of fat and 4.1 g of fiber. Its 34.2 µg of Selenium covers 62% of the Daily Value. Its glycemic index is 60 (high), so it raises blood sugar quickly.
Selected: 1 piece (whole) · 180 g
497
KCAL / 180G
Carbs
63.4g
· 23% DV
Protein
20.2g
· 40% DV
Fat
16.6g
· 21% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 17% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 497 kcal | |
| Total fat | 16.6 g | 21% |
| Saturated fat | 7.74 g | 39% |
| Trans fat | 0.18 g | |
| Sodium | 1116 mg | 49% |
| Total carbohydrate | 63.4 g | 23% |
| Fiber | 4.1 g | 15% |
| Protein | 20.2 g | 40% |
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 (whole) | 180 g | 497 kcal |
| 1 piece (half) | 90 g | 248 kcal |
| 100 g | 100 g | 276 kcal |
| 1 serving (small) | 120 g | 331 kcal |
| 1 piece (small) | 150 g | 414 kcal |
| 1 serving (large) | 220 g | 607 kcal |
| 1 piece (extra large) | 250 g | 690 kcal |
| 2 piece (double) | 360 g | 994 kcal |
Calculated from 276 calories per 100 g.
An olive, thyme and cheese sourdough sandwich is made with sourdough bread, cheese, olives and thyme. Recipes vary in the kind of cheese and amount of olives, and some add tomato or leafy greens for extra freshness.
To make an olive, thyme and cheese sourdough sandwich, layer cheese, pitted chopped olives and thyme between slices of sourdough bread. Eat it cold or toast it in a pan or sandwich press until the bread is crisp and the cheese softens.
Cheddar, mozzarella, feta or another preferred cheese can work in an olive, thyme and cheese sourdough sandwich. Cheddar and mozzarella melt readily when toasted, while feta stays crumbly and brings a saltier, tangier flavour alongside the olives.
Yes, an olive, thyme and cheese sourdough sandwich toasts well. Use a pan or sandwich press over moderate heat so the bread browns without scorching before the cheese softens; a firm, not overly thick filling helps it heat evenly.
An olive, thyme and cheese sourdough sandwich tastes savoury and tangy, with herbal notes from thyme and a pleasantly chewy bread texture. The exact balance depends on the olives and cheese: briny olives and sharp cheese make a bolder filling.
Serve an olive, thyme and cheese sourdough sandwich with a green salad, sliced tomatoes or vegetable soup. Those fresh or mild sides complement the salty cheese and olives without competing with the sandwich’s thyme and sourdough flavour.
An olive, thyme and cheese sourdough sandwich keeps for about 2–3 days in a covered container in the refrigerator. Chill it within two hours of making it; if it contains watery vegetables such as tomato, the bread may become soggy sooner.
Yes, you can freeze an olive, thyme and cheese sourdough sandwich, though the bread and cheese may have a softer texture after thawing. Freeze it without fresh vegetables, wrapped tightly, then thaw it in the refrigerator and toast before serving.
Yes, sourdough gives an olive, thyme and cheese sourdough sandwich a tangier flavour and chewier crumb than many standard sandwich breads. Its sturdy slices also hold the cheese and olives well, especially when the sandwich is toasted.
To make an olive, thyme and cheese sourdough sandwich less salty, use fewer olives and choose a milder, lower-salt cheese. Rinsing the olives briefly and skipping added salt also helps; fresh tomato or leafy greens can balance the savoury filling.
Vitamins
B12
0.99µg · 41% DV
B2
0.4mg · 31% DV
B1
0.32mg · 27% DV
B3
3.78mg · 24% DV
Minerals
Selenium
34µg · 62% DV
Phosphorus
342mg · 49% DV
Sodium
1116mg · 49% DV
Calcium
378mg · 38% DV
Potassium ⭐
288mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 497 calories in 1 piece (whole) (180 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.
Olive, Thyme and Cheese Sourdough Sandwich brings together sourdough bread, cheese, olives and thyme. The bread’s gentle tang works well with the salty olives and creamy cheese, while thyme adds an aromatic, herbal note. It can be served as made or warmed until the bread is lightly crisp and the cheese softens.
It makes a substantial breakfast or an easy lunch, and pairs nicely with a simple salad, soup or a cup of tea. Bread provides most of the carbohydrates, while the cheese contributes protein and fat; olives add further richness. For a lighter meal, serve it with plenty of fresh vegetables or use a little less cheese.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.74g
MONOUNSATURATED
5.58g
POLYUNSATURATED
2.43g
Omega 6:3 ratio 9.4:1
Above the ideal 4:1 (9.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.