Greekstylesubsandwich Recipes

JUMBO GREEK SUB

Steps:

• Flatten chicken to 1/4-in. thickness. Place in a large resealable plastic bag. Add 3/4 cup salad dressing; seal and turn to coat. Refrigerate for 3 hours., Drain and discard marinade. In a large skillet, cook chicken in oil for 5 minutes on each side or until juices run clear. Cool. , Cut the top third off the loaf of bread. Carefully hollow out top and bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , Brush remaining salad dressing on cut sides of bread. Sprinkle feta and olives in bottom half of bread. Top with chicken, red peppers and cucumber. Replace bread top. Wrap tightly in plastic wrap; refrigerate for at least 2 hours.

EASY GREEK CHICKEN SANDWICHES

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.

GREEK SUBS

Steps:

• On open sub rolls, place lettuce leaves and top with roast beef.
• Sprinkle on tomatoes, peppers, olives and cheese.
• Sprinkle each sandwich with 1 tablespoon dressing and 1/4 teaspoon oregano.
• Can double or triple this recipe.

GREEK-STYLE CHICKEN SANDWICH

Steps:

• Grill the chicken, cool and thinly slice.
• Mix together the mayonnaise and garlic.
• Spread on both sides of the cut bread.
• Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.

GREEK STYLE SUB SANDWICH

Steps:

• 1. Add fresh mushrooms, cucumber, olives, feta cheese, balsamic vinegar, dried oregano, tomatoes, and minced garlic to medium bowl.
• 2. Slice sub sandwich rolls horizontally.
• 3. Place lettuce on sandwich bottom. Layer ham and turkey over lettuce.
• 4. Top turkey bottoms with vegetable mixture using slotted spoons.
• 5. Cover with sandwich roll tops.

ABSOLUTELY FABULOUS GREEK/HOUSE DRESSING

Steps:

• In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

GREEK SANDWICH BITES

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach; cook and stir until wilted. Drain. Stir in the feta, pine nuts, salt, pepper and nutmeg., Spread over 4 bread slices; top with remaining bread. Spread outsides of sandwiches with butter. Grill, uncovered, over medium heat until bread is browned and cheese is melted, turning once, 3-4 minutes. Cut each sandwich into quarters.

GREEK SALAD SANDWICH

Steps:

• In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on 4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.