Greek Sandwich with Feta Vinaigrette

By Valarie

Cooking Light

MAY 2001

Ingredients

• 2 tablespoons crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 (1/4-inch-thick) slices tomato
• 8 (1-ounce) slices sourdough bread
• 1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
• 3 cups chopped arugula
• 1/2 cup vertically sliced red onion
• 2 tablespoons chopped pitted kalamata olives

Preparation

Step 1

To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.

To prepare the sandwich, combine 1/4 teaspoon salt and pepper in a medium bowl. Place 2 tomato slices on each of 4 bread slices, and sprinkle evenly with half of the salt mixture. Arrange the cucumber slices over the tomato slices; sprinkle evenly with remaining salt mixture. Add arugula, onion, and chopped olives to the vinaigrette; toss to coat. Arrange the arugula mixture evenly over the cucumber slices. Top with the remaining bread slices.