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This tasty sandwich makes for a terrific weeknight meal. Increase the recipe and serve it for a party. It’s sure to be a crowd pleaser!
For the sandwich:
1. Season both sides of the meat with a little salt and pepper.
2. In a shallow dish such as a pie plate, mix together the flour, garlic powder, oregano and a pinch of salt and pepper.
3. Dredge both sides of the meat in the seasoned flour, shake off the excess flour and set the meat on a plate.
4. Heat 2 tablespoons of the oil in a large skillet over medium high heat then add the meat to the hot skillet. Brown the meat on both sides. You may need to add 1 more tablespoon of oil to the pan to keep the meat from sticking.
5. Remove the cooked meat from the pan and place it on a paper towel lined plate. Place the bread cut side down into the skillet to toast just the inside of the bread. You may have to cut the loaf of bread in half to get it to fit in the skillet. If the skillet is dry, add a touch more oil.
6. Spread the olive spread (recipe below) on both sides of the toasted bread. Place some lettuce on the bottom piece of bread, lay the meat on top of the lettuce, top that with the roasted tomatoes, and crumble the feta cheese over the tomatoes, place the top on the sandwich and enjoy!
*Note, jarred roasted red peppers would be a good substitution for the Roasted Grape Tomatoes if you are short on time.
For the roasted grape tomatoes:
1. Preheat oven to 375 F.
2. Toss all the tomatoes ingredients together in a Pyrex pie plate, or an 8 x 8 baking dish; be sure the tomatoes are well coated in the oil mixture.
3. Roast in the hot oven for 15 to 20 minutes, until the skin on the tomatoes begins to burst.
For the olive spread:
1. Mix all the ingredients together in a medium bowl. Refrigerate until ready to use.
*Note, for a smoother texture, use a food processor.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!