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Greek Hero

Margaret Wilson of Hemet, California makes a Greek-style sandwich by spreading a loaf of bread with hummus, veggies, seasonings and feta cheese. With plenty of garden-fresh flavors and a hearty bean spread that packs protein, this stacked submarine makes a satisfying meal-in-one.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • HUMMUS:
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SANDWICH:
  • 1 loaf (8 ounces) unsliced French bread
  • 2 medium sweet red peppers, cut into thin strips
  • 1/2 medium cucumber, sliced
  • 2 small tomatoes, sliced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped ripe olives
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 cup crumbled feta cheese
  • 4 lettuce leaves

Directions

  • For hummus, in a food processor, combine the lemon juice, oil and beans; cover and process until smooth. Stir in the garlic, oregano, salt and pepper.
  • Slice bread in half horizontally. Carefully hollow out bottom half, leaving a 1/2-in. shell. Spread hummus into shell. Layer with the red peppers, cucumber, tomatoes, onion, olives, cheese and lettuce. Replace bread top. Cut into four portions.
Nutrition Facts
1 piece: 350 calories, 12g fat (4g saturated fat), 17mg cholesterol, 1219mg sodium, 50g carbohydrate (0 sugars, 9g fiber), 12g protein.

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Reviews

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Average Rating:
  • abbie2005
    Jul 27, 2010

    I thought it needed just a little something else so i drizzled the sandwiches with about 1 tsp. of vinaigrette. The dressing definitely spiced up my meal!

  • sissymae
    Dec 9, 2009

    I love vegetable sandwiches, actually, I call them "salad sandwiches", I omit the humus, and use mayonnaise spread on the bread. And I use as many fresh vegetables as I can.