Greek Sandwich with Feta Vinaigrette

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 26%
  • Fat: 6.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 6.9g
  • Carbohydrate: 36.1g
  • Fiber: 2.9g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 652mg
  • Calcium: 115mg

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

  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.
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