Mediterranean Salad Sandwiches Recipes

MEDITERRANEAN SALAD SANDWICHES

Steps:

• In a small bowl, combine 1 tablespoon oil, garlic and salt; brush over mushrooms., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mushrooms, covered, over medium heat for 6-8 minutes on each side or until tender., In a large bowl, combine the salad greens, tomato, peppers, cheese and olives. In a small bowl, whisk the vinegar, oregano and remaining oil. Pour over salad mixture; toss to coat. , Layer each of four half-slices of toast with a mushroom and 3/4 cup salad mixture; top with remaining toast.

MEDITERRANEAN CHICKEN SALAD SANDWICHES

Steps:

• Coarsely grate the cucumber on the large holes of a box grater. Place the cucumber in a colander, set over a bowl and let sit. Squeeze the juice of 1 lemon into a small bowl. Add the onion and toss to coat; set aside.
• Finely grate the zest of the remaining lemon into a large bowl and squeeze in the juice (you should get about 3 tablespoons). Whisk in the yogurt, garlic, pinch salt, and 1⁄4 teaspoon pepper. Add the chicken and toss to coat. Squeeze any excess liquid out of the cucumber, then fold into the chicken mixture, along with the mint.
• Toss the olives and feta with the lemony onions. Fill the pitas with the chicken and top with the olive relish.

MEDITERRANEAN TUNA SALAD

Steps:

• Use a fork to flake tuna into a small container. Add mayonnaise, hummus, and olives. Add oregano, salt, and pepper. Mix all ingredients well and refrigerate until chilled, about 30 minutes.

MEDITERRANEAN SANDWICH

Steps:

• SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
• FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
• COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.

MEDITERRANEAN CHICKEN SALAD SANDWICHES

Steps:

• Place chicken, water, basil, salt and pepper in medium pan, bring to boil.
• Reduce heat; simmer covered 10-12 minutes till chicken is no longer pink in center.
• remove chicken from pan; cool.
• Cut into 1/2 " pieces.
• Combine chicken, cucumber, mayonnaise, red pepper, olives,yogurt and garlic powder in medium bowl and toss to coat well.
• Spread rolls with additional mayonnaise.
• Top with lettuce and chicken salad mixture.
• Garnish as desired.

MEDITERRANEAN CHICKPEA SALAD SANDWICH (VEGAN)

Steps:

• Prepare creamy vegan tzatziki according to directions.
• Drain chickpeas, reserving a bit of the water. Microwave drained chickpeas with 2 tsp water for high on 30 seconds. Mash them with a fork, leaving some whole. Add tahini, lemon juice, turmeric, smoked paprika, salt, garlic powder, and cumin. Mix everything together well. If it seems too dry, add 1 more tsp of water and mix. Add in chopped scallion and mix through.
• Slice all toppings and mash avocado. Toast bread slices if desired and top with mashed avocado, chickpea salad, and toppings of choice. Enjoy!

MEDITERRANEAN CHICKEN SANDWICH

Steps:

• Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken is no longer pink in the center, about 5 minutes. Add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. Mix in olives and capers until combined. Stir in mozzarella cheese until melted. Remove from heat and stir in feta cheese.
• Spread each hoagie roll with 1 tablespoon artichoke aioli. Evenly distribute the chicken mixture among the 4 sandwiches. Sprinkle each sandwich with 1 tablespoon basil.