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
  • 6
    cooked chicken tenders ( i use southwestern style)
  • 2
    european rolls

How to Make The Mediterranean


  1. Combine 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.
  2. Meanwhile, 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.
  3. Slice 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.

Printable Recipe Card

About The Mediterranean

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

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