A salad as a sandwich

At a function we went to the other night, I had an AMAZING sandwich. The caterer called it a Mediterranean Veggie sandwich. I called it delicious.
It was a Greek salad between two slices of bread. (And those of you who have followed this blog for any length of time know that I absolutely love Greek Salad!)
While some people insist that no one can recreate the taste of a professionally created sandwich at home, but I beg to differ.
If you have good quality (not necessarily expensive) ingredients, you can make a great sandwich.
I had, just the other day, whipped up another batch of cilantro and jalapeno hummus and had the day before made a soft basil bread. I think the caterer had used a basil and sundried tomato bread, but this was close enough for me. And you can use whatever bread you have sitting around.
They used lettuce (which one would expect, but I prefer spinach so decide which you like better and use that.)
I checked in the fridge and had the other ingredients I needed.
Greek Salad Sandwich
2 thick slices of soft, crusty bread
2 teaspoons of cilantro-jalapeno hummus
1/4 onion, sliced thin
1 tablespoon of roasted hot pepper slices
1 tablespoon of feta cheese (more or less, depending on your taste)
6 slices of cucumbers, sliced thickly
a handful of spinach leaves
2 thick slices of tomato
Brown mustard

  • Brush one slice of bread with mustard and the other with hummus.

  • Add the other ingredients in the order listed.

  • Top the sandwich with the second slice of bread.
Vegetarian.

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