Lately I can’t get enough rosemary garlic bread. It’s an artisanal bread that I buy locally, at La Costa Farms, and it’s good enough to eat plain, better with butter and sublime when turned into a Greek salad sandwich.
This recipe comes from my fave, Everyday Food Magazine’s March 2011 edition. If you’d like even more flavor, smear a dollop of fresh feta (EDF’s suggestion) or goat cheese (my personal love) onto the bread. The chickpea dressing doesn’t keep well, but I’d be surprised if you had any leftovers anyway.
Updated 05/31/13: To make this gluten-free, consider my favorite gluten-free white sandwich bread by Udi’s.
Everyday Food’s Greek Salad Sandwich
1 cup drained, rinsed chickpeas
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 large handful flat-leaf parsley
4 slices rustic bread
½ cucumber, sliced
1-2 tomatoes, sliced
¼ red onion, sliced
Salt & freshly ground pepper, to taste
1. In a food processor, combine the first four ingredients; pulse until combined. The dressing will be thick; you may thin it with additional lemon juice or olive oil if you’d like.
2. Meanwhile, lightly toast the bread.
3. Spread the chickpea dressing over each slice of bread. Be sure to use the dressing on both the top and the bottom slices; this helps keep the vegetables in place.
4. Top two slices of bread with the sliced vegetables, then season with salt and freshly ground pepper.
5. Top with the remaining two slices of bread, slice and serve.
Adapted from a recipe by Everyday Food Magazine.