Greek Veggie Sandwich pulls together Greek flavors mixed with crunchy vegetables. All in one healthy sandwich.
When I was in college, there were three Greek restaurants on campus. All were seedy dives, but in different ways. One was literally a hole in the wall, that was carry-out only. It had the best gyros in town.
The second place was dine-in and had a varied Mediterranean menu, but you didn’t exactly what to sit and eat inside. It was, how shall I put it… grimy?
The third restaurant was "higher end". The menu was also Mediterranean, and was more expensive. The decor was gaudy, and the dining room was dimly lit. It all had a certain mafia quality to it, know what I mean?
You had the feeling there was more going on behind the scenes, but you couldn’t put your figure on it. Needless to say, I didn’t frequent any of these restaurants. One meal at each place was enough.
Lucky for me, I could have Greek food any time I wanted by simply going to my mom’s. It was clean, I could dine-in and it was brightly lit. The food was amazing! My mom could throw together the best Greek salad you’ve ever tasted!
She never measured dressing ingredients. The salad would feature whatever veggie needed to be used up, but it was always so satisfying. My mom’s cooking is the inspiration behind my mediterranean dip as well as my Greek chicken salad.
And now it’s the inspiration behind this Greek veggie sandwich. The "glue" is the Greek yogurt and hummus. A huge pile of veggies is tucked in the middle, to give this sandwich crunch and staying power.
I’d be remiss if I didn’t mention the Feta Tzatziki mayo. Talk about a flavor punch! With just a dollop, lunch goes from drab to fab.
This Greek veggie sandwich is incredible and one I’ll been indulging in weekly. Given it’s a pretty healthy option, I think you should too.
Pair Tanya’s yummy vegetarian sandwich with our tomato soup recipe, or some baked french fries with rosemary and garlic.
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Greek Veggie Sandwich Recipe
Ingredients
- 2 cups Mixed Salad Greens
- 2 teaspoons Olive Oil
- 1 teaspoon Vinegar
- 1/4 teaspoon Salt
- 1/2 teaspoon Oregano
- 4 Ciabatta Rolls Toasted
- 8 tablespoons Hummus
- 8 slicess of Tomato
- 1/2 Cucumber Thinly Sliced
- 1/2 cup Pepperoncini Pepper Sliced
- 4 tablespoons Black Olives Chopped
- 1/2 cup Plain Greek Yogurt
- 2 tablespoons Feta Cheese Crumbled
- 1 clove Garlic Minced
- 1/4 teaspoon Lemon Juice
- Salt To Taste
Instructions
- In a bowl, toss greens with olive oil, vinegar, salt and oregano.
- Slice Ciabatta rolls and toast them slightly.
- Slather 2 tablespoons of hummus on the bottoms of each roll. Top hummus with tomato slices and cucumbers. Divide greens over veggies and top with pepperoncini and olives.
- In a small bowl, combine yogurt, garlic, lemon juice and salt. Smear undersides of top roll with yogurt mixture.
- Place on sandwiches and serve.