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  • Noreen Elaine

    GREEK SALAD SANDWICH: In bowl, whisk 2 Tb red wine vinegar, 4 tsp olive oil, coarse salt, pepper. Add 5 Tb minced Kalamata olives & 4 thin slices red onion. Spread mixture on 12 oz Ciabatta bread {cut into 4 sections, & each sliced in half}; top with 8 Romaine lettuce leaves, ½ thinly sliced med cucumber, 1 thinly sliced med tomato {all divided into ¼ of course!}. Season with S & P; top each with 1 Tb crumbled Feta cheese, & cut in half. {Will have 8 mini sandwiches.}

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