Mock Greek Vegetarian Sandwiches (Vickie McCorkendale)

These Mock Greek sandwiches offer a refreshing, creamy alternative to traditional meat-heavy pitas. The star is a vibrant dressing made from plain yogurt, fresh dill, parsley, and a zesty balsamic vinaigrette that brings bright acidity and depth. Tossed with crisp green leaf lettuce and topped with salty black olives and sharp, nutty Gruyere cheese, the flavors are bold yet balanced. The warm, soft pita bread provides the perfect vessel for this cool, tangy filling. Ideal for a light lunch, a potluck contribution, or a quick weeknight dinner that feels gourmet without the fuss. It’s a vegetarian delight that satisfies cravings for Mediterranean flavors with every bite.

Courses: Appetisers

Difficulty: Beginner

Servings: 12

Description

These Mock Greek sandwiches offer a refreshing, creamy alternative to traditional meat-heavy pitas. The star is a vibrant dressing made from plain yogurt, fresh dill, parsley, and a zesty balsamic vinaigrette that brings bright acidity and depth. Tossed with crisp green leaf lettuce and topped with salty black olives and sharp, nutty Gruyere cheese, the flavors are bold yet balanced. The warm, soft pita bread provides the perfect vessel for this cool, tangy filling. Ideal for a light lunch, a potluck contribution, or a quick weeknight dinner that feels gourmet without the fuss. It’s a vegetarian delight that satisfies cravings for Mediterranean flavors with every bite.

Ingredients

4 scallions sliced thinly
4 pita bread
1/4 C Basalmic Vinegar
1/2 C Olive Oil
1 pint plain youghurt
2 Tbls dill (1/2 this if using fresh)
2 Tbls parsley (1/2 this if using fresh)
2 Tbls lemon juice
1/2 tsp cracked pepper
Green Leaf lettuce (rinsed and torn as for salad)
4 oz Gruyere cut into small pieces
sliced black olives
2 garlic cloves sliced thinly (for vinaigrette)
2 garlic cloves pressed (for yogurt sauce)

Directions

1
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, cracked pepper, and thinly sliced garlic cloves to make the vinaigrette. Let it stand for 30 minutes to allow the flavors to meld, then remove the garlic slices before using.
2
In a large mixing bowl, combine the plain yogurt, dill, parsley, and the prepared vinaigrette. Mix well until smooth and evenly combined.
3
Add the thinly sliced scallions, torn green leaf lettuce, sliced black olives, and cubed Gruyere cheese to the yogurt mixture. Toss gently until all ingredients are evenly coated in the dressing.
4
Warm the pita breads slightly if desired. Spoon the creamy vegetable and cheese mixture into the pita pockets.
5
Serve immediately while the pitas are fresh and the filling is cool and crisp.

Note

Storage: The yogurt dressing can be made up to 2 days in advance and stored in the refrigerator. It often tastes better after sitting for a while as the flavors deepen.

Substitutions: If you prefer a lighter option, you can use low-fat yogurt. Fresh herbs will provide a more vibrant flavor than dried; adjust quantities accordingly (use half the amount of dried herbs compared to fresh).

Variations: For a vegan version, omit the Gruyere cheese or substitute with a vegan cheese alternative. You can also add other vegetables like diced cucumbers, tomatoes, or red onions for extra crunch and color.

Tips: Use oil-cured black olives for a richer flavor, but regular sliced olives work well too. Make sure to drain any excess liquid from the olives before adding them to the mixture to prevent the sandwich from becoming soggy.

Keywords: vegetarian, vegan friendly option, greek salad, pita sandwich, yogurt dressing, dill, gruyere, black olives, appetizer, lunch, easy recipe, mediterranean, herb sauce, balsamic, lettuce, quick meal, potluck, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/mock-greek-ovo-lacto-vegetarian-sandwiches-vickie-mccorkendale/