Greek Salad Sandwich

All of the makings of a Greek salad are piled high on a large loaf hollowed out to make room for the ingredients. This is a sandwich that gets better as it sits, making it a perfect make-ahead for a party or a picnic. One giant sandwich is cut into wedges to be shared. The sandwich should be built with some thought towards engineering so the thing holds together. Whole lettuce leaves rather than shredded, sliced tomatoes rather than chopped, slabs of feta rather than crumbled, will make the sandwich easier to eat.

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• SERVINGS: Makes 4-6 sandwiches

INGREDIENTS

• 1 - 1b round loaf, preferably olive bread

• 8 leaves romaine lettuce

• 1 large tomato, sliced

• 1 small red pepper, seeded and sliced in rings

• ½ seedless cucumber, sliced

• 1/4 to ½ pound Greek feta, thinly sliced

• 6 thin slices red onion

• 1/4 cup kalamata olives, pitted

• 6 pepperoncini, stemmed and seeded

• Extra virgin olive oil

• Red wine vinegar (or lemon juice)

• Black pepper, to taste

• 1 tablespoon fresh oregano leaves

PREPARATION

1. Slice the loaf in half crosswise, closer to the bottom and scoop out the top half of the loaf.

2. Layer the ingredients in the order listed onto the bottom half of the olive loaf: romaine leaves, tomato, red pepper, cucumber, feta cheese, and red onion.

3. Chop kalamatas and pepperoncini together and scatter on top.

4. Drizzle sandwich with olive oil and vinegar (about 1-2 tablespoons each). Season with black pepper.

5. Sprinkle oregano leaves over.

6. Cover with the top half of the loaf. If not serving right away, wrap sandwich tightly in plastic wrap, and keep in the refrigerator until ready to serve. Cut into 4-6 wedges and serve.