Sandwich To Go With Greek Information

[brnidokiegurl 1]

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewürztraminer.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 clove garlic, minced

1/2 teaspoon kosher salt

2 tablespoons extra-virgin olive oil, divided

4 portobello mushroom caps, stems and gills removed

4 large slices country-style sourdough bread, cut in half

1/2 cup sliced jarred roasted red peppers

1/2 cup chopped tomato

1/4 cup crumbled reduced-fat feta cheese

2 tablespoons chopped pitted Kalamata olives

1 tablespoon red-wine vinegar

1/2 teaspoon dried oregano

2 cups loosely packed mixed baby salad greens

1. Preheat grill to medium-high.

2. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.

3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.

5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

NUTRITION INFORMATION: Per serving: 301 calories; 11 g fat (2 g sat, 7 g mono); 3 mg cholesterol; 40 g carbohydrate; 10 g protein; 4 g fiber; 795 mg sodium; 691 mg potassium.

Nutrition bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 starch, 2 vegetables, 2 fat

[bucknekkid 0]

sounds nice, minus the cucumber spears, they make me heave...

[Saddle Bronc 124]

sounds nice, minus the cucumber spears, they make me heave...

Are you allergic to cucumbers?

(I am, as I suffer from hayfever in summer; cucumbers contain an ingredient also found in ragweed pollen. I never could stand any item which contained them)

I oft find ZUCCHINI (sp--ok, I'll use the French/Brit "courgette") to be an excellent replacement (tastes better, can be cooked--so much more versatile).

Edited February 19, 2007 by CherryXS

[bucknekkid 0]

sounds nice, minus the cucumber spears, they make me heave...

Are you allergic to cucumbers?

(I am, as I suffer from hayfever in summer; cucumbers contain an ingredient also found in ragweed pollen. I never could stand any item which contained them)

I oft find ZUCCHINI (sp--ok, I'll use the French/Brit "courgette") to be an excellent replacement (tastes better, can be cooked--so much more versatile).

No, I'm not allergic, I just can't stand the taste or even the smell of them...If they are on a sandwich or salad they tend to leave their taste on everthing they touch...Zucchini on the otherhand I am quite fond of..

Curious thing about the cucumber is, I love pickles..go figure

[Saddle Bronc 124]

...If they are on a sandwich or salad they tend to leave their taste on everthing they touch...

Not restricted to salad or sandwich--also true with soups/stews into which they are added.

For her older son's third birthday, my sister had a fancy spread including homemade gazpacho (she used the components and proportions as per the book by Tarla Dalal--but ground the four "accompaniments" into the soup-base). Only one guest (my dad, somewhat adventurous) tried her gazpacho--and complained royally.

Edited February 20, 2007 by CherryXS