Greek-Style Vegetable Sandwiches with Romaine & Marinated Tomato Salad
Good to Make Ahead

Greek-Style Vegetable Sandwiches

with Romaine & Marinated Tomato Salad

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For plenty of Greek-style flavor, we’re coating sautéed vegetables in a creamy tzatziki (or cucumber yogurt) sauce––elevated with a bit of lemon purée––to layer onto delightfully chewy focaccia.

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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Greek-Style Vegetable Sandwiches with Romaine & Marinated Tomato Salad
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the zucchini into 1/4-inch rounds. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Quarter the bread, then halve each quarter horizontally. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, whisk together the vinegar, za’atar, and 2 tablespoons of olive oil. Add the halved tomatoes; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, in a separate large bowl, combine the tzatziki, oregano, lemon purée, and feta (crumbling before adding); season with salt and pepper. 

Cook the zucchini:
2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned and softened. Transfer to a plate. Cover with foil to keep warm.

Cook & dress the remaining vegetables:
3 Cook & dress the remaining vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

Toast the bread:
4 Toast the bread:

In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Working in batches, add the halved bread, cut side down. Toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface.

Finish & serve your dish:
5 Finish & serve your dish:

Just before serving, add the chopped lettuce to the bowl of marinated tomatoes. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, dressed vegetables, and cooked zucchini. Serve the sandwiches with the salad on the side. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, except do not combine the chopped lettuce and marinated tomatoes; transfer to separate airtight containers. Cover and refrigerate. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Serve as directed. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the zucchini into 1/4-inch rounds. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Quarter the bread, then halve each quarter horizontally. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, whisk together the vinegar, za’atar, and 2 tablespoons of olive oil. Add the halved tomatoes; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, in a separate large bowl, combine the tzatziki, oregano, lemon purée, and feta (crumbling before adding); season with salt and pepper. 

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned and softened. Transfer to a plate. Cover with foil to keep warm.

Cook the zucchini:
Cook & dress the remaining vegetables:
3 Cook & dress the remaining vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Toast the bread:

In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Working in batches, add the halved bread, cut side down. Toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface.

Toast the bread:
Finish & serve your dish:
5 Finish & serve your dish:

Just before serving, add the chopped lettuce to the bowl of marinated tomatoes. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, dressed vegetables, and cooked zucchini. Serve the sandwiches with the salad on the side. Enjoy! 

6 Make ahead modifications:

Prepare as directed, except do not combine the chopped lettuce and marinated tomatoes; transfer to separate airtight containers. Cover and refrigerate. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Serve as directed. Enjoy! 

Make ahead modifications:
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