MEDITERRANEAN SANDWICH
An easy vegetarian Mediterranean Sandwich with a bit of a kick! Hearty bread is piled with fresh basil pesto, lots of veggies, and creamy feta cheese. This recipe is for one sandwich, but can be scaled to make as many sandwiches as you'd like!
Provided by Chelsea Lords
Categories lunch Protein Shake Sandwich Vegetarian
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 sandwich, Calories 493 kcal, Carbohydrate 30.8 g, Protein 13.8 g, Fat 32.8 g, Cholesterol 30.8 mg, Sodium 942.6 mg, Fiber 7.9 g, Sugar 9.6 g
MEDITERRANEAN SALAD SANDWICHES
These hearty, fresh-flavored sandwiches taste like a summer salad on a bun. Add iced tea, a side of sorbet and call it an easy supper! -Candice Garcia, Winter Haven, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 495mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
MEDITERRANEAN HALIBUT SANDWICHES
Provided by Giada De Laurentiis
Time 50m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
- For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.
- For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper.
- Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.
Nutrition Facts : Calories 559 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 53 milligrams, Sodium 1296 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams
FAVORITE MEDITERRANEAN SALAD
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 28 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BIG RAY'S MEDITERRANEAN SALAD DRESSING
This recipe makes a ton of dressing but may be scaled down to half. Plan ahead, as the dressing needs to chill for a few hours before serving. It will keep well in the refrigerator for up to 2 weeks. All ingredients may be adjusted to taste.
Provided by bfr610
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 2h10m
Yield 24
Number Of Ingredients 12
Steps:
- Pour olive oil, 1/2 cup plus 2 tablespoons vinegar, Parmesan cheese, mustard, oregano, basil, onion, garlic, salt, sugar, and black pepper into a large glass jar. Whisk or stir with a spoon until well combined.
- Refrigerate dressing for at least 2 hours. Shake very well before serving.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 1.4 g, Cholesterol 1 mg, Fat 13.9 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.1 g, Sodium 234.8 mg, Sugar 0.3 g
MEDITERRANEAN VEGGIE SANDWICH
This could be a copy cat recipe for Panera Bread's Mediterranean Veggie Sandwich, however, this is a little lower in calories and fat with the few changes I've done. I suggest using a dense thicker bread for this sandwich, it holds up better. You can substitute your favorite flavor of hummus.
Provided by nanner18411
Categories Lunch/Snacks
Time 10m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry lettuce and spinach and set aside.
- Spread each slice of bread with hummus.
- Lay lettuce leaf on one slice of bread.
- Top with cucumbers, spinach, roasted pepper, onion (if using) and tomato.
- Sprinkle with feta cheese.
- Top with other slice of bread.
MEDITERRANEAN CHICKEN SALAD SANDWICHES
Make and share this Mediterranean Chicken Salad Sandwiches recipe from Food.com.
Provided by Shirl J 831
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 389.4, Fat 15.1, SaturatedFat 3, Cholesterol 61.3, Sodium 719.4, Carbohydrate 36.6, Fiber 1.7, Sugar 3, Protein 25.9
MEDITERRANEAN SANDWICH
Provided by Food Network
Number Of Ingredients 0
Steps:
- Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.
MEDITERRANEAN TABBOULEH SALAD
Hearty cooked whole grains are tossed in a lemon vinaigrette, then mixed with chopped parsley, cucumber, cherry tomatoes, and mint leaves.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 4
Number Of Ingredients 13
Steps:
- Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
- In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 10 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 292.8 mg, Sugar 1.8 g
MEDITERRANEAN EGG SALAD SANDWICH
Provided by Chuck Williams
Categories Sandwich Bread Machine Egg Lunch
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.
- Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.
- Sun-dried vs. fresh tomatoes
- In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.
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