1 recipe House Vinaigrette(recipe in cookbook) or 1/4 c favorite bottled vinaigrette
1 c prepared humus
1/4 c minced scallions
2 c torn mixed salad greens
1/2 c slivered Kalamata olives
1/2 medium cucumber, diced (1 cup)
1 c roasted red peppers, diced (12 oz jar)
1 c loosely packed flat leaf parsley, coarsely chopped
2 T chopped fresh basil
2 oz feta cheese, crumbled
2 roma tomatoes, halved, then sliced into 6 pieces each
Instructions
Cut each roll horizontally, slicing all but the last 1/2 inch so that the top and bottom pieces will be hinged. Scoop out some of hte soft bread from both the top and bottom, leaving crust intact. Brush the inside of each sandwich (top and bottom) with House Vinaigrette. Combine the humus and the scallions in a mixing bowl and spread 4 T inside each sandwich. Toss the lettuce, olives, cucumbers, red peppers, parsley and basil with the remaining vinaigrette and distribute the salad mixture among the rolls. Tuck the tomato slices along the outer edge and sprinkle each sandwich with feta cheese. Roll each sandwich in wax or parchment paper and keep cool. To make certain the contents stay crunchy, sandwiches should be assembled no more than 2 hours in advance.
Originally Submitted
11/5/2012
0 Out of 5 from
0 reviews
You can add this Garden Crunch Sandwiches recipe to your own private DesktopCookbook.
