Not Cooking? Not a Problem!

This past weekend, thermometers threatened to shatter as the sun glared down at my tiny California town. Yes, fall officially began on September 22, but a week later the sun was still ignoring our calendar and converted our entire house into an oven.

 

Too unmotivated to cook (102° temperatures can do that to a girl), I sweated all the way to the store and grabbed a pint of ice cream to cool off. (Yes, I did buy it later. And was so tempted to eat all of it as I walked back home.) I also paid for a bag of sandwich thins, thinking that those sounded much more appealing than the baked chicken I had originally considered making.  

 

 

But what to put between the bread?… I completely forgot to put any deli meat, peanut butter, or even hummus in my basket as I strolled around the air-conditioned supermarket. Oops. At least I had vegetables at home…

 

Refrigerator to the rescue! When I pulled out the English muffins to make room for my new purchase, I found a tub of feta cheese hiding in the back—the perfect finishing touch to my Greek-inspired veggie sandwich!

 

 

Vegetarian Greek Sandwiches

serves 2

This recipe is easily doubled (or even halved, if you want one for lunch!). Serve with a small fruit salad for a quick and easy meal.

2 whole-wheat sandwich thins

4 tsp nonfat Greek yogurt

½ tsp balsamic vinegar

scant ¼ tsp dried onion flakes

⅛ tsp black pepper

pinch of sugar (optional)

½ c. spinach or arugula

1 Roma tomato, sliced into ¼-inch thin rounds

half of a cucumber, peeled and sliced diagonally into ¼-inch thin pieces

1 tbsp crumbled feta cheese

1. Lightly toast the sandwich thins until golden brown.
2. Stir together the yogurt, balsamic vinegar, onion, pepper, and sugar (if using). Spread one-quarter of the sauce on both the top and bottom of each toasted sandwich thin. Layer half of the spinach, half of the tomato slices, and half of the cucumber slices on the bottom bread slice. Sprinkle with ½ tbsp of cheese and top with the other bread slice.

 

 

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