Step 1

Toss cup chopped green olives and/or Kalamata olives, fresh flat-leaf parsley leaves, capers, red onion, and crushed red pepper flakes with olive oil, red wine vinegar, and sugar; season with salt and pepper.

Step 2

Build sandwich with a lightly toasted split 12x4" ciabatta loaf or focaccia, olive salad, frittata or sliced hard-boiled eggs, and some baby kale or arugula tossed with a little olive oil and salt. Wrap in paper towels, then plastic; chill at least 2 hours. Cut just before serving.Do Ahead: Sandwich can be made 12 hours ahead. Keep chilled.