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Mediterranean Salad Sandwiches

 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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Mediterranean Salad Sandwiches (continued)

Nutritional Facts: 1 serving equals 225 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 495 mg sodium, 26 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.