Greek Salad Sandwich
1 10-inch round loaf of bread about 3 inches thick, sliced in half.
1 tablespoon extra virgin olive oil
2 cups shredded lettuce
1 cucumber. peeled and thinly sliced and drained on paper towel
2 ripe tomatoes, thinly sliced and drained on paper towel
2 cups feta cheese
1 sweet onion, thinly sliced
½ cup cured olives, chopped
½ cup fresh oregano and basil, chiffonade
4 thin slices grilled lamb
1 garlic clove
½ cup olive oil
¼ cup vinegar
Select 10-inch round loaf of bread about 3 in thick; slice in half; brush with extra virgin olive. Add shredded lettuce, cucumber tomatoes, in layers, sprinkle each layer with salt pepper and a bit of garlic vinaigrette. Add feta cheese, onion, chopped cured olives, fresh oregano and basil, grilled lamb; place top on sandwich, set a plate on top; weight down with several cans and allow to macerate for an hour. Slice into wedges and serve.