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Greek Salad Sandwich Makes 4 large or 6 small sandwiches This is definitely a summer treat. The crunch of the vegetables, the smoothness of the tapenade, and the saltiness of the feta are a winning combination. Plus, it looks gorgeous.
Ingredients ½ a small red onion, thinly sliced 1 6 x 8 inch (15 x 20 cm) focaccia 3 to 4 Tbsp. (45 to 60 mL) Tapenade (see page 166) or good store-bought tapenade or olive paste 3 to 4 large lettuce leaves, your choice of lettuce 9 to 12 slices tomato 3 oz. (90 g) feta cheese 9 to 12 slices of English cucumber salt and freshly ground black pepper 1 tsp. (5 mL) minced fresh oregano, or ½ tsp. (2.5 mL) dried oregano 1 Tbsp. (15 mL) red wine vinegar or balsamic vinegar 2 Tbsp. (30 mL) extra virgin olive oil Instructions Soak the red onion slices in cold water for half an hour, then drain. This will mellow their flavor. Slice the focaccia horizontally so that you have a top and bottom. Spread the tapenade over the bottom piece, then cover with the lettuce, tomato, feta, cucumber, and red onion. Sprinkle with salt, pepper, and oregano. If you plan to eat the sandwich right away, drizzle the combined oil and vinegar over the onion, then top with the other piece of focaccia.
If you're not eating it right away, mix the vinegar and olive oil and put into a container. Wrap in foil or wax paper and transport the sandwich to your picnic whole, then take off the top slice of focaccia and drizzle the sandwich with the oil and vinegar.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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