Greek Salad Sandwich

Saw this sandwich over at Debbie's blog, Mountain Breaths, and I knew this was for me. I used store bought hummus, but would love to try it next time with the homemade. I was making some variation of this sandwich no matter because it just sounded so good to me. So I used fresh zucchini instead of cucumbers, It was really good. Too bad the picky people I live with would never try feta. Their loss. They do eat hummus though, so maybe I will be nice and make one of these for them, minus the feta. If I decide to be nice :)

Greek Salad Sandwich
Martha Stewart Everyday Food, March 2011
Source: Debbie @ Mountain Breaths
Adapted by There's Always Thyme to Cook

hummus:
1 cup canned chickpeas, rinsed and drained
extra-virgin olive oil
small clove garlic, minced
1 tablespoon lemon juice
or you can use store bought hummus

1/2 of a small red onion
Greek salad dressing, or use red wine vinegar, oil, and any herbs you like
coarse salt
ground pepper
3 oz. crumbled feta
8 slices rustic bread or pita's
1/2 medium cucumber, thinly sliced
1 tomato, thinly sliced
chopped kalamata olives

In a food processor pulse the chickpeas, garlic, lemon juice and 1 tablespoon olive oil until finely chopped.  Season with salt and pepper. Or cheat and use store bought hummus!

In a small bowl, toss the red onion with enough dressing until it's all coated. Set aside.

In another small bowl, mash the feta with 1 tablespoon olive oil.

Brush all slices of bread with the dressing. On 4 of the slices, spread chickpea mixture. Top with the cucumber, tomato and onion.  Season with salt and pepper. Spread the feta mixture on the remaining 4 slices of bread and place on top of the sandwiches.

Be sure to check out Gnoe at Graasland  for the June edition of "Whip Up Something New!"

Joining  Dining with Debbie for What's On the Menu Wednesday!

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