Mediterranean Sandwich Recipes

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GRILLED MEDITERRANEAN VEGETABLE SANDWICH



Grilled Mediterranean Vegetable Sandwich image

Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!

Provided by CHRIS M

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h

Yield 6

Number Of Ingredients 7

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 (1 pound) loaf focaccia bread

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  • Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  • Peel cooled peppers, core, and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 48.3 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 500.1 mg, Sugar 5.4 g

MEDITERRANEAN SANDWICH



Mediterranean Sandwich image

An easy vegetarian Mediterranean Sandwich with a bit of a kick! Hearty bread is piled with fresh basil pesto, lots of veggies, and creamy feta cheese. This recipe is for one sandwich, but can be scaled to make as many sandwiches as you'd like!

Provided by Chelsea Lords

Categories     lunch     Protein Shake     Sandwich     Vegetarian

Time 15m

Number Of Ingredients 10

2 pieces hearty wheat bread ((I like Dave's Killer Bread))
2 tablespoons fresh basil pesto ((I like Rana's fresh basil pesto))
1 tablespoon real mayo ((I like Best Foods/Hellmans))
1/2 teaspoon Sriracha sauce
1/4 cup lightly packed baby spinach
10 very thinly sliced red onion strips
3-4 tablespoons crumbled feta cheese
4 slices Campari tomatoes
Small sprinkle fine sea salt and pepper
6 strips jarred roasted red pepper, (well drained (See Note 1))

Steps:

  • SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
  • FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
  • COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.

Nutrition Facts : ServingSize 1 sandwich, Calories 493 kcal, Carbohydrate 30.8 g, Protein 13.8 g, Fat 32.8 g, Cholesterol 30.8 mg, Sodium 942.6 mg, Fiber 7.9 g, Sugar 9.6 g

MEDITERRANEAN CHICKEN SANDWICHES



Mediterranean Chicken Sandwiches image

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa. The refreshing sandwich filling is nicely flavored with oregano and mint. I like it tucked into chewy pita bread. -Marcia Fuller, Sheridan, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 medium tomatoes, seeded and chopped
1/2 cup sliced quartered seeded cucumber
1/2 cup sliced sweet onion
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 to 2 teaspoons minced fresh mint or 1/2 teaspoon dried mint
1/4 teaspoon salt
6 whole wheat pita pocket halves, warmed
6 lettuce leaves

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes or until no longer pink. Remove from the skillet; cool slightly., In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently., Cover and refrigerate for at least 1 hour. Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

MEDITERRANEAN FLATBREAD SANDWICHES



Mediterranean Flatbread Sandwiches image

Serve veggies, hummus and pilaf - all in one filling flatbread sandwich ready in 20 minutes. A perfect Mediterranean side dish.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 9

1 package (8.5 oz) seven-grain pilaf
1 cup chopped English (seedless) cucumber
1 cup chopped seeded tomato (1 medium)
1/4 cup crumbled feta cheese (1 oz)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon freshly ground pepper
1 container (7 oz) plain hummus
3 whole-grain white flatbread wraps (2.8 oz each)

Steps:

  • Prepare pilaf as directed on package; cool. Meanwhile, in medium bowl, mix cucumber, tomato, cheese, lemon juice, oil and pepper. Stir in pilaf.
  • Spread hummus evenly over 1 side of each flatbread wrap. Spoon pilaf mixture over half of each wrap; fold wrap over filling. Cut each sandwich in half to serve.

Nutrition Facts : Calories 310, Carbohydrate 48 g, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 820 mg

MEDITERRANEAN MEATBALL SANDWICHES



Mediterranean Meatball Sandwiches image

I grow onions, garlic and herbs, so that's what I use in these saucy sandwiches. Make patties or form the ground beef into meatballs instead. -Alysha Braun, St. Catharines, Ontario

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 small onion, finely chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
4 whole pita breads, warmed
Refrigerated tzatziki sauce
Optional toppings: sliced tomato, chopped red onion and shredded lettuce

Steps:

  • In a large bowl, combine onion, parsley, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 160°. Serve on pitas with tzatziki sauce and toppings as desired.

Nutrition Facts : Calories 379 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 682mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

MEDITERRANEAN SANDWICH



Mediterranean Sandwich image

Provided by Food Network

Number Of Ingredients 0

Steps:

  • Split a large round loaf of Italian bread, pull out some of the insides and fill the bottom with drained canned tuna, grilled vegetables and marinated artichoke hearts. Drizzle some of the artichoke marinade over the cut side of the bread top. Assemble sandwich and cut in wedges.

MEDITERRANEAN MADE RIGHTS (LOOSE MEAT SANDWICHES)



Mediterranean Made Rights (Loose Meat Sandwiches) image

Where I live loose meat sandwiches are know as made rights, this is a Mediterranean take on this favorite. You can use tzatziki sauce (cucumber/yogurt sauce used on Gyros) in place of the feta sauce to give it a more gyro kind of touch.

Provided by LARANEFF

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h

Yield 6

Number Of Ingredients 17

2 tablespoons olive oil
1 pound ground lamb
½ cup minced onion
1 teaspoon minced lemon zest
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ cup lemon juice
1 cup water
1 (6 ounce) container plain yogurt
3 ounces crumbled feta cheese
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon lemon zest
salt and pepper to taste
6 pita bread rounds

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
  • While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
  • Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.

Nutrition Facts : Calories 390.2 calories, Carbohydrate 33.1 g, Cholesterol 64.9 mg, Fat 18.8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 7.4 g, Sodium 684 mg, Sugar 4.1 g

MEDITERRANEAN VEGETABLE SANDWICHES



Mediterranean Vegetable Sandwiches image

A Mediterranean-Style Sandwich from the South Beach Diet's "Daily Dish" (Phase 2). The bright colors and flavors of this overstuffed sandwich reflect the sunny region it's named for. Soaking the onions in ice water tames the bite; try this technique for salads too. If you're on Phase 1, skip the pita and eat the filling as a salad.

Provided by WendyMaq

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 small red onion, very thinly sliced
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 1/2 cups Baby Spinach
1/3 cup reduced-fat feta cheese, crumbled
1 medium cucumber, halved crosswise and thinly sliced lengthwise
1 large tomatoes, thinly sliced
2 roasted red peppers, rinsed and cut into 1/4-inch slices (from a jar)
1/4 cup kalamata olive, pitted and roughly chopped
1 tablespoon extra virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon ground cumin
cayenne
2 (6 inch) whole grain pita, halved

Steps:

  • Place onion in a small bowl and cover with ice water, let sit for 10 minutes.
  • Drain onion, pat dry, and place in a medium bowl. Add chickpeas, spinach, feta, cucumber, tomato, peppers, olives, oil, vinegar, and cumin; stir gently to combine. Season with cayenne to taste.
  • Fill pita halves with vegetable mixture and serve.

Nutrition Facts : Calories 252.1, Fat 6.3, SaturatedFat 0.9, Sodium 526.6, Carbohydrate 42.8, Fiber 8, Sugar 3, Protein 8.9

MEDITERRANEAN TUNA SANDWICH



Mediterranean Tuna Sandwich image

My boyfriend's mother prepared this for us on holiday... I don't normally like canned-tuna, but the layer of fresh flavors that break through in this sandwich are outstanding! I've never measured the ingredients when I've made this, so these are all approximations. Fresh bread and tomatoes are a must!

Provided by skat5762

Categories     One Dish Meal

Time 10m

Yield 3-4 sandwiches, 3-4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/2 cup red wine vinegar
1 red onion, sliced very thinly
1 can tuna
capers
sliced kalamata olive, to taste
1 fresh tomatoes, sliced 1/4-inch thick (or several cherry tomatoes)
leafy greens (romaine hearts or spinach work well)
fresh bread (I use italian, cut on the slant)

Steps:

  • Using a small bowl, mix olive oil and red wine vinegar together.
  • Place onions in mixture and let marinate while you prepare the rest of the ingredients.
  • When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
  • Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
  • Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!

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