Tuscan Feta Salad Sandwich

Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins

Yield: Makes 4 to 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tuscan Feta Salad Sandwich Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy