Since recently reading Martha Rose Shulman’s “Sandwiches for Summer” column in the New York Times, for this #toasttuesday, we had to give her “Greek Salad Sandwich” recipe a go using our vegan sourdough “Multigrain” English muffins!
And overall, we couldn’t agree more with Martha Rose Shulman that, “The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.”
- 2 tomatoes, ripe but firm, 1 thinly sliced, 1 cut in small dice
- 2 ounces cucumber, thinly sliced
- 2 ounces green pepper about 1/2 small pepper, seeded and thinly sliced
- 1 slice red onion, cut in half, rings separated, rinsed and drained optional
- 1 tablespoon crumbled feta (about 1/2 ounce)
- 1 to 2 teaspoons chopped fresh mint
- 1 teaspoon sherry vinegar or red wine vinegar
- 2 teaspoons extra virgin olive oil
- freshly ground pepper (optional)
- 2 small (3 1/2-inch) whole-wheat English muffins, lightly toasted (we used our vegan sourdough "Multigrain" variety)
- 2 teaspoons mayonnaise
- Dijon mustard (optional)
- In a medium bowl, combine the diced tomato, cucumber, green pepper, onion, feta and mint. Toss with the vinegar and olive oil. Season if desired with salt and pepper.
- Spread the bottom half of an English muffin with half the mayonnaise. Layer half of the sliced tomato on top. Top with half the Greek salad mixture. Spread the top half of an English muffin with mustard if desired, and place on top of the salad. Press down, cut in half and serve. Alternately, you may wrap the sandwich in plastic and refrigerate. Use the remaining ingredients for a second sandwich. - Martha Rose Shulman"