Artichoke and Fresh Mozzarella Sandwiches
Ingredients

• 2 6-ounce jars marinated artichoke hearts, drained, chopped
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
• 12 ounces fresh water-packed mozzarella, drained, sliced
• 8 tablespoons green olivada

Greek Salad Pita Sandwiches
Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/4 cups chopped seeded plum or cherry tomatoes
• 1 cup diced seeded peeled cucumber
• 1 cup chopped green bell pepper
• 2/3 cup chopped red onion
• 1/2 cup chopped radishes
• 1/2 cup chopped fresh Italian parsley
• 1 cup crumbled feta cheese (about 4 1/2 ounces)
• 4 8-inch diameter whole wheat pita breads, halved

Feta, Garbanzo Bean, and Eggplant Pita Sandwiches
Ingredients

• 2 tablespoons olive oil
• 1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
• 1 1/2 cups chopped onions
• 1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
• 1 tablespoon ground cumin
• 1 tablespoon fresh lemon juice
• 4 tablespoons chopped fresh mint, divided
• 5 tablespoons crumbled feta cheese, divided
• 3 pita bread rounds, warmed in oven or toasted

Tuna Salad on Olive Bread with Arugula
Ingredients
• 2 6-ounce packages albacore tuna packed in water, drained
• 3/4 cup mayonnaise
• 1/2 cup chopped green onions
• 1/4 cup diced seeded English hothouse cucumber
• 1/4 cup minced fresh dill
• 1/4 cup drained capers
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh tarragon
• 12 1/3-inch-thick slices olive bread
• 1 cup arugula