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Four 3″-5″ sweet red peppers
4 oz feta, crumbled
2 Tbs olive oil
1/4 cup Greek-style yogurt
zest of 1/2 a lemon
1 Tbs chopped fresh parsley
1/4 tsp dried oregano
1 egg yolk
1/4 cup grated parmesan
Set a rack 6″ from the broiler and broil the peppers until they just start to cook, but don’t let them start to brown. Take them out of the oven and invert a bowl over them so that they continue to steam as they cool.
Mix feta, oil, yogurt, lemon zest, parsley, oregano, and yolk. (I like to leave it a little bit chunky rather than blending until it’s smooth.)
Cut the peppers in half lengthwise and remove the stem, ribs, and seeds. Fill with feta-yogurt mixture and then top with parm. Broil until just browned on top.
I’ve only had a very few outstanding sandwiches in my life–the Vietnamese grilled pork on baguette at Pho Que Huong on Green Springs, and the Cuban steak sandwich from Little Miami in Lake City, Florida–and this is one of them. The combination of fresh bread, salad, yogurt, feta, and meat is sublime. As an added bonus, the leftover spread can be thinned with a couple of tablespoons of olive oil and some lemon juice to make a great salad dressing for the remaining romaine and feta.
For the spread:
- ¾ cup crumbled feta cheese (4 ounces)
- 3 heaping Tbs Greek-style yogurt
- Juice of 1/2 a lemon
- 2 tsp dried oregano
- zest of 1 lemon
- ¼ tsp freshly ground black pepper
For the sandwich:
- 4 pita breads
- 4 large leaves romaine lettuce, torn in half
- 1 cucumber, sliced into half moons
- ¼ cup fresh mint leaves, coarse chiffonade
- Sliced meat (we used steak, but grilled pork would also be good)
Combine all spread ingredients in a small mixing bowl, and mix with a fork. In each pita, put a schmear of spread, then add a couple of slices of meat, some cucumber, mint, and a lettuce leaf. Yum! (I’ve read that a couple of slices of tomato and red onion make a fine vegetarian version, but haven’t confirmed.)