Greek Sandwich with Feta Vinaigrette

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

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

May 2001
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