Recipe: Greek Salad Sandwiches

GREEK SALAD SANDWICH

*"These sandwiches will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible."

2 tomatoes, ripe but firm, 1 thinly sliced, 1 cut in small dic
2 ounces cucumber, thinly sliced
2 ounces green pepper (about 1/2 small pepper), seeded and thinly sliced
1 sliced 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
Salt and freshly ground black pepper (optional)
2 small (3 1/2-inch) whole-wheat English muffins, lightly toasted
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 wrap and refrigerate. Use the remaining ingredients for a second sandwich.

Makes 2 sandwiches
Source: Martha Rose Shulman from "The Very Best Recipes for Health"