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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Margaret Wilson of Hemet, California makes a Greek-style sandwich by spreading a loaf of bread with hummus, veggies, seasonings and feta cheese. With plenty of garden-fresh flavors and a hearty bean spread that packs protein, this stacked submarine makes a satisfying meal-in-one. Ingredients:
hummus: |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon pepper |
sandwich: |
1 loaf (8 ounces) unsliced french bread |
2 medium sweet red peppers, cut into thin strips |
1/2 medium cucumber, sliced |
2 small tomatoes, sliced |
1/4 cup thinly sliced red onion |
1/4 cup chopped ripe olives |
1/4 cup chopped pimiento-stuffed olives |
1/2 cup crumbled feta cheese |
4 lettuce leaves |
Directions:
1. For hummus, in a food processor, combine the lemon juice, oil and beans; cover and process until smooth. Stir in the garlic, oregano, salt and pepper.
2. Slice bread in half horizontally. Carefully hollow out bottom half, leaving a 1/2-in. shell. Spread hummus into shell. Layer with the red peppers, cucumber, tomatoes, onion, olives, cheese and lettuce. Replace bread top. Cut into four portions. Yield: 4 servings.
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