READY IN: 10mins

SERVES: 2

YIELD: 2 sandwiches

UNITS: US

INGREDIENTS

Nutrition

• 1

  round loaf crusty bread (about 8 inches in diameter)

• 5

  tablespoons olive oil (approximately)

• 1⁄2

  lb feta

• 1

  large tomatoes (Vine-ripened)

• 2

  teaspoons finely chopped fresh oregano leaves

• fresh ground black pepper

DIRECTIONS

• Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil.
• Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices.
• Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2