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Greek Artichoke Beet Salad Sandwiches

    Greek Artichoke Beet Salad Sandwiches

    Greek Artichoke Beet Salad with turkey on ciabatta, and/or on the side. Perfect for al Fresco dining this summer.


    Greek Artichoke Beet Salad Sandwiches

    Course: Beet, Olive, TurkeyCuisine: Greek
    Servings

    6

    servings
    Prep time

    15

    minutes
    Chill Time

    4

    Hours

    Ingredients

    • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

    • 1 jar (about 6 ounces) marinated artichoke hearts

    • 1/2 cup pitted kalamata or ripe olives, sliced

    • 3 tablespoons sliced green onions

    • freshly ground black pepper, to taste (optional)

    • 6 romaine lettuce leaves

    • 1 pound thinly sliced deli turkey

    • 6 ciabatta or sandwich rolls, sliced horizontally

    • 1/3 cup crumbled feta cheese

    • 1/4 cup pine nuts, toasted

    Directions

    • Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.
    • In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.
    • Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.
    Source

    Photo and recipe courtesy of READ Salads

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