Greek Salad Sandwich
Sometimes I eat weird things because it just feels right.
For instance, anytime I am served a salad with bread on the side I immediately make a salad sandwich. If you do this to, you get it. You sop up the dressing with the bread, and pile it high with the lettuce and all it’s accoutrements, and it’s fantastic. I’ve been doing this for as long as I can remember.
It got to the point where I would joke with my best friend that I was going to open a restaurant called “San-dads” (clearly a mixture of sandwich and salad), where salad sandwiches were the only fare and the mascot would be a spunky, fun-loving dad made of sand. Yes, these are the things I choose to focus brain power on. No, I’m probably not normal, haha.
But annnnyyyyway, despite my love of salad sandwiches (NOT to be confused with chicken salad, egg salad, or tuna salad sandwiches…of which you can find many here, here, here, here, and here), I’d never really “gone for it” and composed my own true salad sandwich…until now.
Greek salads had always been my favorite to turn into “sandads” (yes, I’m actually going to continue using this ridiculous word), so it seemed only fitting for my first foray into the homemade variety.
You guys, this is so good! WHY had I not done this sooner?!
If you find your sandwiches need some meat, grilled chicken wouldn’t be a bad addition. As for me, I like it just like this—a salad perfectly good on its own, yet somehow made exponentially better when stuffed inside bread.
I used a baguette for my bread, specifically the kind that you can finish baking at home, because I wanted it to be super soft of the inside to soak up the dressing but crunchy and warm on the outside. It’s kinda the best.
Honestly, you need to make this. It may sound odd, but you totally have to put your trust in me here, and believe me when I say that if you are a Greek salad fan, you are going to love it.
PrintGreek Salad Sandwich
Yield: 2 sandwiches with leftover dressing (makes about 1/2-pint of dressing)
Ingredients:
for the dressing:
- 1 large clove of garlic, minced
- 1/4 cup olive oil
- 3/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/2 tsp dried minced onion
- 1/3 cup red wine vinegar
- salt and pepper, to taste
for 2 sandwiches:
- 1/2 baguette
- 1 and 1/2 cups romaine lettuce (I like the pre-washed and chopped bags that have cabbage and carrot, simply for ease)
- about 2 tbsp of thinly sliced red onion
- 1 tbsp sliced pepperoncini peppers
- 4 grape tomatoes halved
- 6-8 kalamata olives, halved
- 3 tbsp crumbled feta cheese
- 3 tbsp prepared dressing
Directions:
for the dressing:
- Combine all of the ingredients for the dressing in a 1/2-pint jar and shake to combine. Season, to taste, with salt and pepper.
- Allow the dressing to sit at room temperature for at least 30 minutes prior to serving. (Remember to shake it up again before using, though!)
for 2 sandwiches:
- Slice the baguette in half lengthwise and widthwise.
- In a small bowl, toss together the remaining ingredients. Pile onto the two bottom sides of the baguette, and top with the two top sides. Cut in half, if you wish!
dressing adapted from here
