Spring SandwichWorking in the yard this weekend?
Lighten up lunchtime with a sandwich
that’s so filled with fresh flavors no
one will miss the meat.
Calories from fat: 26%
(Saturated fat: 1.5g;
Monounsaturated fat: 3.7g;
Polyunsaturated fat: 0.9g)
Makes : 4 sandwiches
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• 2 tablespoons crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• ½ teaspoon sugar
• ½ teaspoon dried oregano
• 1/8 teaspoon salt
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 8 (¼-inch-thick) slices tomato
• 8 (1 oz.) slices sourdough bread
• 1 peeled cucumber,
diagonally cut into ¼-inch-thick slices
• 3 cups chopped arugula
• ½ cup sliced red onion
• 2 tablespoons chopped
pitted kalamata olives
Prep Time: 5 minutes
1. Combine first 7 ingredients in a medium bowl.
Wisk thoroughly to combine well.
2. Combine salt and pepper in a small bowl.
Set out 4 bread slices. Place 2 tomato slices
on each slice of bread and sprinkle evenly
with half of the salt mixture. Top the tomato
slices with the cucumber slices and sprinkle
evenly with remaining salt mixture. Place
arugula, onion, and chopped olives into the
vinaigrette and toss to coat. Arrange the
dressed arugula mixture evenly over the
cucumber slices. Top with the remaining
bread slices and serve cut in half.
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