Open Greek Style Salad Sandwiches Food

GREEK SALAD SANDWICH

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.

GREEK SALAD SANDWICH

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.

OPEN GREEK-STYLE SALAD SANDWICHES

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.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

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.

GREEK-STYLE TUNA SALAD SANDWICHES

Steps:

• In medium bowl, mix tuna, red peppers, cheese and celery.
• Cut bread into four 4-inch pieces; cut each piece horizontally in half.
• For each sandwich, remove some of the bread from center of slices; discard bread or save for another use.
• Drizzle dressing on cut sides of bread; spread over bread.
• Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours.

GREEK SALAD SANDWICH

Steps:

• Place tomato slices in strainer; drain 15 minutes. Combine tomatoes, spinach, cucumber, feta cheese, olives and basil in large bowl.
• Whisk 1/4 cup olive oil, 5 teaspoons lemon juice and minced garlic in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing over salad and toss to coat.
• Cut pita bread rounds in half crosswise. Divide salad mixture among 8 pita halves and serve.

GREEK SALAD PITA SANDWICH

Steps:

• In a large bowl whisk the first 4 ingredients until well blended.
• Add next 4 ingredients and toss to combine.
• Season salad with salt and pepper.
• Carefully open pita breads at cut end.
• Fill each with salad.
• Serve immediately.