Mediterranean Salad Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
2 tablespoons olive oil, divided |
1 garlic clove, minced |
1/4 teaspoon salt |
4 large portobello mushrooms, stems removed |
2 cups spring mix salad greens |
1 medium tomato, chopped |
1/2 cup chopped roasted sweet red peppers |
1/4 cup crumbled reduced-fat feta cheese |
2 tablespoons chopped pitted greek olives |
1 tablespoon red wine vinegar |
1/2 teaspoon dried oregano |
4 slices sourdough bread, toasted and halved |
Directions:
1. In a small bowl, combine 1 tablespoon oil, garlic and salt; brush over mushrooms.
2. 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.
3. 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.
4. Layer each of four half-slices of toast with a mushroom and 3/4 cup salad mixture; top with remaining toast. Yield: 4 servings.
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