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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.

Recipe by Cooking Light May 2001

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.

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  • 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.

Nutrition Facts

228 calories; calories from fat 26%; fat 6.7g; saturated fat 1.5g; mono fat 3.7g; poly fat 0.9g; protein 6.9g; carbohydrates 36.1g; fiber 2.9g; cholesterol 3mg; iron 2mg; sodium 652mg; calcium 115mg.
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