These fresh vegetable sandwiches are loaded with flavor. Full of crunchy vegetables that contrast nicely with the creamy feta and yogurt spread, these multi-grain sandwiches are perfect for a lunch gathering with friends.
Nutrition per serving may change if servings are adjusted.
½ cup thick nonfat plain Greek yogurt
½ cup crumbled nonfat or reduced-fat feta cheese
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh oregano
⅛ teaspoon ground pepper
4 whole-wheat sandwich thins or bagel bread squares, split
1 cup lightly packed packaged fresh baby spinach
1 cup thinly sliced English cucumber
½ cup halved and thinly sliced red onion
½ cup thinly sliced radishes
1 roma tomato, thinly sliced
Stir together yogurt, cheese, mint, oregano, and pepper in a small bowl.
To assemble, spread cut sides of sandwich thins evenly with the feta-yogurt mixture. On half of the sandwich thins, layer spinach, cucumber, red onion, radishes, and tomatoes on top of the feta-yogurt mixture. Top with the remaining sandwich thins, spread sides down.