Greeksubs Recipes

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GREEK RIBS



Greek Ribs image

Cleaning out stacks of old magazines and want to save this from Cdn Living Dec 1997. Cook time does not include 8 to 24 hour marinade time.

Provided by karen in tbay

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs pork back ribs
2 teaspoons finely grated fresh lemon rind
1/3 cup lemon juice
1/4 cup grated onion
2 tablespoons dried oregano
2 tablespoons vegetable oil
2 teaspoons liquid honey
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut pork into individual ribs, trimming off fat.
  • In small bowl, whisk together lemon rind and juice,onion,oregano,oil,honey,garlic powder,salt and pepper; pour into large plastic bag.
  • Add pork ribs, turning to coat; seal bag tightly.
  • Refrigerate, turning bag occasionally, for at least 8 hours or for up to 24 hours.
  • Arrange ribs on rack in large foil-lined roasting pan; pour marinade all over ribs.
  • Roast in 400F oven for 10 mins.
  • Reduce oven temp to 375F; roast, turning once and basting occasionally with marinade, for 1 hour or until meat is tender enough to almost fall off bone.

JUMBO GREEK SUB



Jumbo Greek Sub image

It's nice to make just one sandwich that generously feeds six people. This meal from our Test Kitchen is easy to transport to a tailgate party or potluck.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (6 ounces each)
1 cup olive oil vinaigrette salad dressing, divided
1 tablespoon olive oil
1 loaf (1 pound) unsliced Italian bread
1/4 cup crumbled tomato and basil feta cheese or plain feta cheese
1/4 cup sliced ripe olives
1 jar (7 ounces) roasted sweet red peppers, drained
15 to 20 cucumber slices (1/8 inch thick)

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.

Nutrition Facts : Fat 22 g fat (4 g saturated fat), Cholesterol 25 mg cholesterol, Sodium 800 mg sodium, Carbohydrate 33 g carbohydrate, Fiber 2 g fiber, Protein 14 g protein.

GREEK SUBS



Greek Subs image

I've had this recipe stored for quite awhile that I found somewhere on the internet - forgot where it is from. Posted for ZWT6.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 inch) plain sub rolls
4 leaves green leaf lettuce
16 ounces roast beef, thinly sliced
1 cup chopped tomato
12 pepperoncini peppers, sliced
12 greek black olives, pitted and sliced
1/4 cup crumbled feta cheese
1/4 cup bottled vinaigrette dressing
1 teaspoon dried oregano leaves

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.

Nutrition Facts : Calories 661.5, Fat 25.2, SaturatedFat 7.2, Cholesterol 96.7, Sodium 3373.7, Carbohydrate 67, Fiber 6.6, Sugar 11.2, Protein 44.2

GREEK GRILLED CHEESE SANDWICHES



Greek Grilled Cheese Sandwiches image

Provided by Cindy Purdo

Categories     Sandwich     Tomato     Sauté     Quick & Easy     Back to School     Feta     Gourmet     Florida

Yield Serves 2

Number Of Ingredients 6

1 round loaf of crusty bread (about 8 inches in diameter)
about 5 tablespoons olive oil
1/2 pound feta
1 large tomato
2 teaspoons finely chopped fresh oregano leaves
freshly ground black pepper

Steps:

  • Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.
  • In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.

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