Warm Greek Sandwiches Recipes

WARM GOAT CHEESE, BEET AND ARUGULA SANDWICHES

Steps:

• Preheat broiler.
• Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
• Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

WARM GREEK SANDWICHES

Steps:

• Preheat barbecue and lightly oil grill.
• Thinly slice cheese.
• Slice baguette in half horizontally. Then slice each half into 4 pieces.
• Stir oil with garlic.
• Lightly brush bread with oil mixture. Grill, cut-side down, until toasted, about 2 to 3 minutes.
• Turn bread and top with feta. Grill 2 to 3 minutes, until grill marks start to appear on baguette and feta begins to soften. Place on serving plates. Cover with tomato slices and basil leaves. Then drizzle with any remaining garlic-and-oil mixture and add a grinding of fresh pepper.
• Serve right away.

WARM TSOUREKI SANDWICH WITH WHIPPED MANOURI AND FIGS WITH ALMOND

Steps:

• Prepare the Figs: Remove the stems from the figs and cut.
• into quarters.
• Toss the figs and sugar together in a bowl.
• Place the Mavrodafni wine and vanilla bean in a stainless steel.
• pot and heat over medium flame.
• Pour the figs and sugar into the pot and cook, stirring occasionally, until the figs become very soft and bubbly, about 20-25 minutes.
• Remove the vanilla bean, let the liquid cool slightly and puree with an immersion blender.
• Chill completely before using.
• Prepare the Cheese Filling: Fit a table-top mixer with the paddle attachment.
• Place the cheese and yogurt into the bowl and paddle at medium speed 1-2 minutes, until light and fully.
• Switch to the whip attachment and mix another 30 seconds or until completely smooth and free of lumps.
• Reserve.
• For the Almond Milk: Take the lightly toasted almonds and place them in a bowl of a food processor along with the sugar and water.
• Pulse until you make a thick paste that is slightly chunky. (The paste will pull away from the side of the bowl and form a small ball.).
• Combine the almond paste with the milk and cream in a stainless steel saucepan.
• Place over medium heat, bring to a light simmer, lower to a bare simmer and cook 10-12 minutes stirring occasionally.
• Remove from heat, stir in the almond extract, and let milk cool to room temperature.
• Strain, discard the almonds and reserve the strained almond milk.
• When ready to use, reheat the milk and keep warm until ready to serve.
• To assemble the Warm Tsoureki Sandwich: Cut the Tsoureki.
• into 36 1/4-inch oval slices, lightly coat each half of the slices with.
• 1 1/2 teaspoons of the whipped cheese and yogurt.
• Coat the other half of the remaining slices with 1/2 a teaspoon of the fig spoon sweet.
• Place the bread slices with the cheese spread and fig spoon sweets together to make 18 sandwiches.
• Take 3 tablespoons of butter, at room temperature, and lightly coat each sandwich on both exterior sides of the bread.
• Place a 10" non-stick pan over medium-high heat.
• Place 4-5 sandwiches in the pan buttered side down and cook until golden, 2-4 minutes (as you would French toast).
• Turn and continue to cook until golden on both sides.
• Remove the sandwiches from the pan, set aside and keep warm.
• Repeat this process with the remaining sandwiches.
• On a long plate, place 3 warm sandwiches slightly overlapping like shingles and place a small shot glass or other small cup filled with the Almond Milk. Top the Almond Milk with foam to resemble a cappuccino and serve.

WARM GREEK CHICKEN WRAPS

Steps:

• Prepare chicken according to package directions. Cut chicken into 1/2-in. pieces; place in a large bowl. Add cheese, red pepper, tomatoes, salad dressing and olives; toss to combine., Place spinach down center of tortillas; top with chicken mixture. Roll up tightly and serve.

WARM GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.