Best Greek Salad Sandwich With Creamy Lemon Dressing Recipes

GREEK SALAD SANDWICH

Greek Salad Sandwich image

Turn the makings of our Greek Salad with Chickpeas into this flavorful sandwich.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 cup canned chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/4 cup fresh parsley leaves
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
3 ounces crumbled feta
8 slices rustic bread or olive bread
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced

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.

Nutrition Facts : Calories 542 g, Fat 27 g, Fiber 7 g, Protein 14 g

GREEK SALAD SANDWICH

Greek Salad Sandwich image

Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.

Provided by Martha Rose Shulman

Categories lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 13

Ingredients

2 tomatoes, ripe but firm, 1 thinly sliced, 1 cut in small dice
2 ounces cucumber, thinly sliced
2 ounces green pepper about 1/2 small pepper, seeded and thinly sliced
1 slice red onion, cut in half, rings separated, rinsed and drained optional
1 tablespoon crumbled feta (about 1/2 ounce)
1 to 2 teaspoons chopped fresh mint
1 teaspoon sherry vinegar or red wine vinegar
2 teaspoons extra virgin olive oil
Salt
freshly ground pepper (optional)
2 small (3 1/2-inch) whole-wheat English muffins, lightly toasted
2 teaspoons mayonnaise
Dijon mustard (optional)

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.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 5 grams

GREEK SALAD SANDWICH

Greek Salad Sandwich image

Make and share this Greek Salad Sandwich recipe from Food.com.

Provided by Boomette

Categories Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

6 thin slices English cucumbers
1 small tomatoes, sliced
1/4 yellow bell pepper, seeded and finely chopped
50 g feta cheese, crumbled
4 pitted oil-packed kalamata olives, drained and coarsely chopped
the white of 1 green onion, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper
1 ciabatta rolls, plain or 1 with olive, halved horizontally
1 tablespoon mayonnaise

Steps:

Greek Salad: In a bowl, combine all the ingredients. Season with salt and pepper. Set aside. ?.
Sandwich: Spread the mayonnaise on the inside of the bread. Cover with the salad and close. ??.
Tips: For lunch, it is preferable to carry the Greek salad and bread separately and then assemble them at the last moment.

Nutrition Facts : Calories 632.1, Fat 33.2, SaturatedFat 11, Cholesterol 48.3, Sodium 833.9, Carbohydrate 79.8, Fiber 11.2, Sugar 35.9, Protein 20.4

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