Greek salad sandwich
In recognition of National Sandwich Day (who knew?), try this almost-the-end-of-tomato-season Greek salad sandwich. Inspired by a simple recipe from The New York Times, this is great for home or a picnic. You can make these sandwiches ahead of time, wrap them in plastic wrap, and refrigerate. It’s quick, easy and delicious.
Servings: 4
Prep time: 10 minutes
Ingredients
- 2 red ripe tomatoes, one diced and the other thickly sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 1 3-inch cucumber, peeled, seeded and thinly sliced
- 2 thin slices of red onion, cut in half, then soaked in water and drained
- 1/4 cup fresh mint, chopped
- 2 ounces feta cheese, crumbled
- 1 teaspoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 4 buns of any kind of good crusty bread, thickly sliced
- Dijon mustard, optional
- Mayonnaise, optional
Directions
- Toss the diced tomatoes, green pepper, cucumber, red onion, mint, feta, vinegar and oil in a medium bowl.
- Season with salt and pepper to taste.
- Spread halves of the buns or bread with mayo and mustard if using.
- Add heaping spoons full of the veggie mixture and a thick slice of tomato to the bun, and squeeze a bit so the juices soak in.
Nutrition information (per serving)
- Calories: 70
- Total fat: 4.5 g
- Saturated fat: 2 g
- Cholesterol: 5 mg
- Sodium: 180 mg
- Total carbohydrate: 5 g
- Dietary fiber: 1 g
- Total sugars: 3 g
- Protein: 3 g
A typical whole grain bun
- Calories: 110
- Total fat: 2 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 210 mg
- Total carbohydrate: 22 g
- Dietary fiber: 3 g
- Sugars: 4 g
- Protein: 4 g