THE FLTC (Feta, Lettuce, Tomato and Cucumber)
Prep time: 
Total time: 
Yield: 2 big sandwiches
  • 4 slices of the above tabbouleh bread or any thick, hearty bread of your choice
  • a block of feta cheese, cut into slices
  • 1 big, beefy beefsteak tomato, sliced kind of thick
  • 1 small Japanese or Kirby cucumber, sliced medium thin
  • Butter, Boston or Bibb lettuce
Lemon Garlic Olive Oil
  • ½ cup good olive oil
  • 1 clove of garlic, thinly sliced
  • half a lemon, sliced thin
  • freshly ground pepper
  • kosher or sea salt
Make the lemon garlic olive oil
  1. Stir together the garlic, lemon slices and olive oil. and give it a few grinds of black pepper Let it sit at room temperature for a few hours so the olive oil really picks up the flavors
Assemble sandwiches
  1. Brush both sides of the bread with the lemon garlic olive oil. Brush the feta slices, cucumber slices, and tomato slices with the lemon garlic oil. Place a leaf or two of lettuce on one side of the oiled bread, and top it with a few slices of the tomato (sprinkle the tomato slices with a little kosher or sea salt), a few slices of the feta cheese and a few slices of the cucumber. Drizzle verrry lightly with a little more of the lemon garlic olive oil, if desired (but be careful you don't want a soaked, oily sandwich), and press the other slice of bread on top. Eat right away, or wrap it in plastic wrap and let it marinate for an hour or longer in the fridge. Repeat with the other two slices of bread, oil, and fillings. I cut the sandwiches in half once they've marinated, but that's entirely up to you. :)
Recipe by parsley sage sweet at