Open Greek Style Salad Sandwiches Recipes

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GREEK SALAD SANDWICH



Greek Salad Sandwich image

Turn the makings of our Greek Salad with Chickpeas into this flavorful sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 cup canned chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup fresh parsley leaves
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
3 ounces crumbled feta
8 slices rustic bread or olive bread
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced

Steps:

  • In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

Nutrition Facts : Calories 542 g, Fat 27 g, Fiber 7 g, Protein 14 g

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE



Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Categories     Sandwich     Lamb     Olive     Tomato     Broil     Quick & Easy     Yogurt     Lunch     Mint     Cucumber     Lettuce     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 21

For tsatsiki sauce
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

  • Make tsatsiki sauce:
  • Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
  • Make lamb sandwiches:
  • Preheat broiler.
  • Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
  • Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
  • While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
  • Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

OPEN GREEK-STYLE SALAD SANDWICHES



Open Greek-style salad sandwiches image

Enjoy these open Greek-style salad sandwiches with feta, olives and tomatoes for lunch or a snack. They're perfect for summertime al fresco dining

Provided by Nadine Brown

Categories     Lunch

Time 10m

Number Of Ingredients 10

125g feta
120g thick natural yogurt
2 garlic cloves, finely grated
2 medium tomatoes, seeds removed, finely chopped
200g cucumber, finely chopped
10 pitted black olives, roughly chopped
½ red onion, thinly sliced
1 tbsp finely chopped mint, plus extra leaves to garnish
½ lemon, juiced
8 thick sourdough slices

Steps:

  • Put the feta, yogurt and garlic in a mini food processor. Blend until thick and smooth, then season with a grinding of black pepper.
  • Toss the tomatoes, cucumber, olives, red onion and mint in a large bowl with the lemon juice. Season to taste.
  • Spread the whipped feta onto the sourdough slices and pile each with the salad. Garnish with the remaining mint leaves and serve.

Nutrition Facts : Calories 343 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

GREEK SALAD SANDWICH



Greek Salad Sandwich image

Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.

Provided by Martha Rose Shulman

Categories     lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 13

2 tomatoes, ripe but firm, 1 thinly sliced, 1 cut in small dice
2 ounces cucumber, thinly sliced
2 ounces green pepper about 1/2 small pepper, seeded and thinly sliced
1 slice red onion, cut in half, rings separated, rinsed and drained optional
1 tablespoon crumbled feta (about 1/2 ounce)
1 to 2 teaspoons chopped fresh mint
1 teaspoon sherry vinegar or red wine vinegar
2 teaspoons extra virgin olive oil
Salt
freshly ground pepper (optional)
2 small (3 1/2-inch) whole-wheat English muffins, lightly toasted
2 teaspoons mayonnaise
Dijon mustard (optional)

Steps:

  • In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.
  • Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 5 grams

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