The Mediterranean

Nick Monfire


We often serve this sandwich on an Arnold's select whole grain multi thin.

★★★★★ 1 vote
15 Min
10 Min


1 c
of chopped romaine lettuce
1/4 c
of sliced red onion
10 pitted kalamata olives sliced in half
2 Tbsp
deli-sliced pepperoncini
1/4 tsp
freshly ground black pepper
2 Tbsp
extra virgin olive oil (divided)
2 c
loosely packed fresh spinach washed and drained
1/2 c
of tomato sauce
1/2 c
cup of crumbled feta cheese
cooked chicken tenders ( i use southwestern style)
european rolls


1Combine the first 6 ingredients (1-6) in a small bowl and mix together. Add 1 TBS (7) of extra virgin olive oil and mix until salad is coated and incorporated then refrigerate.
2Meanwhile, place the reserved 1 TBS olive oil in a small non-stick skillet over a medium heat and allow temperature of oil to come up (around 1 minute). Add the spinach and sauté until wilted, about 2-3 minutes. Add the tomato sauce and feta cheese and stir ingredients until feta is partially melted, about 3 minutes. Remove from heat and let stand.
3Slice open a European roll without cutting through and lay 2-3 chicken tenders on the bottom half. Pull out some of the dough on the top half to form a pocket to hold the salad. Spoon salad into the pocket. Spoon spinach and feta sauce over the chicken tenders and serve.

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Healthy