Tuscan Feta Salad Sandwich

Tuscan Feta Salad Sandwich Recipe
Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Recipe from

Recipe Time

Prep: 9 Minutes
Chill: 2 Hours

Ingredients

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

Preparation

Whisk first 4 ingredients.

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.

Note:

November 1999
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