Veggie Sandwich With Feta And Tzatziki Sauce Recipes

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VEGGIE SANDWICH WITH FETA AND TZATZIKI SAUCE



Veggie Sandwich With Feta and Tzatziki Sauce image

Make and share this Veggie Sandwich With Feta and Tzatziki Sauce recipe from Food.com.

Provided by cromptastic

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 10

1 pita pocket
2 ounces feta cheese
2 ounces tzatziki, sauce
6 ounces lettuce
6 slices tomatoes
5 slices cucumbers
1 ounce sliced onion
8 dill pickle slices
1/2 avocado
2 ounces bean sprouts

Steps:

  • open pita pocket and spread one side with feta the other with the tzatziki sauce.
  • stuff the pocket with all other ingredients.
  • cut in half and enjoy!

Nutrition Facts : Calories 577.4, Fat 29, SaturatedFat 11.4, Cholesterol 53.5, Sodium 1776.1, Carbohydrate 64.1, Fiber 14, Sugar 14.7, Protein 22

CIABATTA VEGGIE SANDWICH



Ciabatta Veggie Sandwich image

Make and share this Ciabatta Veggie Sandwich recipe from Food.com.

Provided by Shannon Holmes

Categories     Lunch/Snacks

Time 3h10m

Yield 1 serving(s)

Number Of Ingredients 17

1 ounce crumbled gorgonzola
1 ciabatta roll
3 slices tomatoes
2 slices onions
2 leaves red leaf lettuce, rinsed and dried
2 -3 slices seedless cucumber (if seeded, remove seeds)
4 black olives, thinly sliced
1 -2 marinated artichoke hearts (optional)
1 -2 teaspoon parmesan cheese (optional)
2 cups plain yogurt
1 small cucumber, peeled,seeded,and shredded
2 cloves garlic, peeled and put through garlic press
1 teaspoon grated onion
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 teaspoon fresh dill, chopped or 1/2 teaspoon dried dill
salt & freshly ground black pepper

Steps:

  • First, make the Tzatziki Sauce: Drain yogurt and grated cucumber in a cheesecloth lined colander for several hours.
  • Mix with remaining ingredients and chill.
  • Cut your Ciabatta Roll in half.
  • Spread each half with about 1-2 tablespoons of the sauce,or to taste.
  • Layer the roll with lettuce, tomato, onion, artichoke heats (if using),and olives.
  • Press cheese(s) into the cut side of the top of roll.
  • Place top half of the roll on the sandwich, cut in half and enjoy.
  • I have also made this with Basil Tomato Feta and it is also good, I would think that blue cheese or goat's cheese would be good also.

Nutrition Facts : Calories 713.2, Fat 33.5, SaturatedFat 16.9, Cholesterol 85, Sodium 1104.3, Carbohydrate 75.1, Fiber 5, Sugar 32.5, Protein 32.5

CALIFORNIA GRILLED VEGGIE SANDWICH



California Grilled Veggie Sandwich image

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Provided by Anonymous

Categories     Main Dish Recipes     Sandwich Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Steps:

  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
  • Preheat the grill for high heat.
  • Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
  • Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g

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