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Greek Sandwich with Feta Vinaigrette

Greek Sandwich with Feta Vinaigrette
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
Yield

4 servings (serving size: 1 sandwich)

Serve a sandwich piled high with the fresh flavors of Greece. The vinaigrette adds bright flavor to the stacker and is also tasty on salad greens.

Ingredients

  • Vinaigrette:
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • Sandwich:
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (1/4-inch-thick) slices tomato
  • 8 (1-ounce) slices sourdough bread
  • 1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
  • 3 cups chopped arugula
  • 1/2 cup vertically sliced red onion
  • 2 tablespoons chopped pitted kalamata olives

Nutrition Information

  • calories 228
  • caloriesfromfat 26 %
  • fat 6.7 g
  • satfat 1.5 g
  • monofat 3.7 g
  • polyfat 0.9 g
  • protein 6.9 g
  • carbohydrate 36.1 g
  • fiber 2.9 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 652 mg
  • calcium 115 mg

How to Make It

  1. To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.

  2. To prepare the sandwich, combine 1/4 teaspoon salt and pepper in a medium bowl. Place 2 tomato slices on each of 4 bread slices, and sprinkle evenly with half of the salt mixture. Arrange the cucumber slices over the tomato slices; sprinkle evenly with remaining salt mixture. Add arugula, onion, and chopped olives to the vinaigrette; toss to coat. Arrange the arugula mixture evenly over the cucumber slices. Top with the remaining bread slices.