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Tuscan Feta Salad Sandwich

Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
Prep time 9 mins
Chill time 2 hrs
Yield Makes 4 to 6 servings


  • 2/3 cup vinaigrette
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon pepper
  • 1 (8-inch) round sourdough bread loaf (about 16 ounces)
  • 2 cups shredded romaine lettuce
  • 1 large tomato, sliced
  • 1 (4-ounce) package crumbled feta cheese
  • 1 medium cucumber, sliced
  • 1/2 medium-size purple onion, sliced
  • 1/4 cup sliced ripe olives

How to Make It

  1. Whisk first 4 ingredients.

  2. Cut bread in half horizontally. Scoop out inside of bread halves, leaving 2-inch shells; brush inside with 3 tablespoons vinaigrette mixture. Layer lettuce and tomato in bottom half of bread, brushing tomato with remaining vinaigrette mixture. Layer cheese and next 3 ingredients over tomato. Cover with plastic wrap; chill 2 hours. (Place a large plate on top of sandwich, weighting it down with cans, if necessary, to compress sandwich.) Cut into wedges to serve.