Greek Minute Steak (or Pork Cutlet) Sandwich

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.