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

  1. Toss the diced tomatoes, green pepper, cucumber, red onion, mint, feta, vinegar and oil in a medium bowl.
  2. Season with salt and pepper to taste. 
  3. Spread halves of the buns or bread with mayo and mustard if using. 
  4. 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)

Sandwich filling alone

  • 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
  • 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

Contributor

Preston Maring, MD