Greek Sandwich with Feta Vinaigrette

Have made this a couple of times now.  Obviously better with garden fresh produce in the summer but we always enjoy this.  Basic recipe but very flavorful and easy.

Everyone loved it! So easy and delicious. (used baby greens - no arugula) A keeper!

A surprisingly filling meal. We also enjoyed it in pita bread.

This sandwich is delicious - and even better on freshly-made ciabatta.

We love this sandwich...the dressing is the star! I make it in the summer time when we have fresh tomatoes and cucumbers from the garden. GaryCA (and others who rate their version of a recipe): Please stop! It doesn't help at all for people, like me, who read reviews before deciding whether or not to try a recipe. If you've created your own recipe and love it, then submit it as a new recipe. I (and others who have complained about this, too) want to see reviews on the actual recipe, not a recipe that you've tweaked beyond recognition. I've contacted myrecipes.com and asked them to please monitor and remove reviews like this or at least have some kind of message come up before a review is posted to ask people to only post reviews of the actual recipe. I got a nice 'thank you for the suggestion' email back but nothing has changed. Sorry, just venting, but it is frustrating when this type of review changes the overall rating...it hasn't in this case but often times it doe

This sandwich was OUTSTANDING! That vinaigrette dressing is what does the trick. The combination is WOW so amazing! My husband LOVED it too. I used a multigrain bread from publix instead of the sourdough bread and added mozzarella cheese. I broiled the bread with the cheese before adding the veggies and vinaigrette & voila, the most amazing sandwich ever! Thank you Cooking Light!

Very good. I added some thinly sliced zucchini and it took it to another level. Enjoy!

This recipe was so good that I made it two nights in a row. However I did change it slightly (sorry CookingLight). Instead of making the vinaigrette, I used store bought vinaigrette (Fresh&Easy vinaigrette) and skipped the feta and added the oregano, garlic powder and black pepper. Then I used mozzarella cheese on the bread and created "grilled cheese" sandwiches by putting a small amount of olive oil on each slice of sourdough bread, turned the slices over, added the mozzarella cheese, covered and cooked in a covered pan for about 4 minutes (until cheese is melted and bread is browned). Then I made the salad according to the recipe (except I used twice as much arugula and a little more vinaigrette) so that I could have the salad not only on the sandwich but also salad on the side (the salad is that good). I also made the sandwich as suggested except for my addition of the grilled cheese part (after making the grilled cheese follow the recipe from "To prepare the sandwich").

The vinaigrette is quite flavorful. I actually made wraps rather than sandwiches, and we loved them. www.louanneskitchen.com