Mediterranean Salad Sandwiches Recipe

5 1
Mediterranean Salad Sandwiches Recipe
Mediterranean Salad Sandwiches Recipe photo by Taste of Home
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Mediterranean Salad Sandwiches Recipe

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5 1
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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! —Candice Garcia, Winter Haven, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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. Yield: 4 servings.
Originally published as Mediterranean Salad Sandwiches in Healthy Cooking August/September 2008, p21

Nutritional Facts

1 each: 225 calories, 9g fat (2g saturated fat), 3mg cholesterol, 495mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.

  • 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
  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.
Originally published as Mediterranean Salad Sandwiches in Healthy Cooking August/September 2008, p21

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