1 loaf of Ciabatta or a nice crusty round loaf- cut in half horizontally
1 clove Garlic
½ teaspoon Dijon Mustard
3/4 cup Olive Oil
¼ teaspoon fresh Oregano
Rub clove of garlic onto the bottom of a glass measuring cup covering it in the oils from the garlic. Discard garlic piece.
Add Dijon, lemon juice, and salt and pepper. Beat well with a fork or a mini whisk.
In a slow steady stream pour in olive oil while whisking. Mixture will become thicker.
Sprinkle in Oregano and refrigerate for 30 minutes.
2 cups arugula/rocket
Cucumber-peeled and sliced
1 block Feta Cheese-sliced
10 baby heirloom Tomatoes-cut in quarters and tossed with salt and pepper
½ cup Oil Cured Black Olives-chopped
Prepare and refrigerate dressing.
Slice Ciabatta lengthwise
**Brush both insides of bread with all the dressing
On the top half of the Ciabatta spread out the Avocado and top with Arugula
Lay cucumber slice on bottom half of Ciabatta
Top with sliced Feta
Top with seasoned Tomatoes
Top with Olives
On a large plate Fold top onto bottom and cover with foil
Place in refrigerator and
**weigh it down with a top plate with a heavy object on top of the plate compressing sandwich
Leave in frig for at least 4 hours
Serve with Potato Chips or Crisps and a refreshing Iced Tea.