2 Comments so far

1. Smurfett

   Try this.
   1 ts extra virgin olive oil
   2 slices of whole wheat or multigrain bread
   1 cubic inch (or less!) crumbled feta cheese
   5 carmelized onion rings
   2 slices of tomato
   4 Basil leaves, cut into strips
   Lightly brush each piece of bread on one side with extra virgin olive oil. Add a thin layer of feta cheese, tomato, basil, and camelized onion rings. Cover with the other piece of bread and grill. It will cook quickly and the feta will become creamy. Enjoy!
   I love this next one, it originally was meant to go on a bagel or bun but, I like toasted whole grain bread..
   Portobello and Sundried Tomato Feta Sandwich
   For the Spread:
   2 tbsp minced sun dried tomatoes, packed in oil
   2 tbsp fresh goat cheese or feta (or well seasoned Mediterranean style tofu)
   1 tbsp red wine vinegar
   1 tsp olive oil
   2 cloves roasted garlic, OR 1 finely chopped fresh clove
   1 tsp diced capers
   1 tsp mustard
   1 tsp water or veg. broth
   sugar to taste
   2 large portobello mushroom caps
   1/2 of a red onion, thickly sliced (or whole onion, I like leftovers)
   Pasta seasoning blendlike Trader Joes
   One tablespoon olive oil
   balsamic vinegar, to taste
   salt
   freshly ground black pepper
   4 slices of bread, toasted
   Fresh basil leaves or your favorite lettuce/arugula leaves etc.
   Sliced fresh tomatoes, optional
   totally optional: 2 slices vegan cheese OR regular cheese (or not)
   Directions
   Take your spread ingredients and process them in a food processor. Use the strong blade in the main bowl of your food processor. The more power the better. If you used a raw garlic clove, consider microwaving the resulting spread right before using for 30 seconds to a minute to take the edge off. (optional)
   Heat your grill. Clean your mushroom caps and prepare a vinaigrette by sprinkling a bit of pasta seasoning in a dish, then adding your olive oil and whisking in as much balsamic vinegar as you want. In an effort to reduce calories, I have been using more vinegar than oil lately, but it’s up to you. Drench or brush your mushroom caps and sliced red onion rounds with the vinaigrette and then grill them until the mushroom is tender and onion has caramelized slightly and both are well done. Don’t forget to turn them over.
   Take your toasted bread and spread one side or both with your mixture. Layer your grilled portobello mushroom, grilled red onions, fresh tomato slice, OPTIONAL cheese, and fresh basil leaves to taste.

2. suv808

   If you like Turkey burgers mix feta cheese up in the turkey with nsome spinach. fry or grill and your done.