Sometimes you just need to stop and have a sandwich. This week’s recipe is the perfect sandwich for taking to summer picnics or for making ahead and packing in your lunch box. I like to wrap each sandwich tightly in plastic wrap before placing in a cooler or refrigerator to help keep the fillings in place. The focaccia I used can be found in freezer section at Zup’s.
GREEK GODDESS SANDWICHES
INGREDIENTS: Feta Spread:
4 ounces crumbled feta
1/3 cup Greek yogurt
1 1/2 tablespoons minced pepperoncini peppers
1 teaspoon slightly packed fresh dill fronds
1/4 teaspoon dried oregano
1/8 teaspoon coarse ground black pepper
Sandwiches:
1 loaf (11 ounces) garlic herb focaccia
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 medium zucchini, sliced lengthwise 1/4 inch thick
1 small red onion, sliced into 1/4 inch rings
1/2 English cucumber, sliced thinly on the bias
1 1/2 cups loosely packed baby romaine lettuce blend
2 vine ripened tomatoes, thinly sliced
1/3 cup hummus
INSTRUCTIONS Feta Spread:
In a small bowl, mix and mash all ingredients until well-combined. Cover and chill until serving.
Sandwiches:
Bake the focaccia according to package instructions. Meanwhile, preheat a greased grill pan or gas grill to medium high heat. In a large, shallow bowl, whisk together the oil, vinegar, oregano, cumin, salt, and pepper until combined. Add the zucchini slices and toss to coat. Grill the zucchini until marks appear on both sides. Set aside on a platter. Add onions to the remaining oil mixture and toss to coat. Grill until marks appear on both side. Place on the platter with the zucchini. Slice the focaccia in half with a long, serrated knife. Spread the feta mixture over the bottom half. Top with sliced cucumber, red onion, zucchini, and tomatoes. Spread the top half with hummus. Gently press the lettuce over hummus. Carefully place the top half over the sandwich. Cut into 4 wedges. Yield: 4 servings.
