Mediterranean Salad Sandwiches

• 2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 4 large portobello mushrooms, stems removed
• 2 cups spring mix salad greens
• 1 medium tomato, chopped
• 1/2 cup chopped roasted sweet red peppers
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped pitted Greek olives
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• 4 slices sourdough bread, toasted and halved

1. In a small bowl, combine 1 tablespoon oil, garlic and salt; brush over mushrooms.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill mushrooms, covered, over medium heat for 6-8 minutes on each side or until tender.
3. In a large bowl, combine the salad greens, tomato, peppers, cheese and olives. In a small bowl, whisk the vinegar, oregano and remaining oil. Pour over salad mixture; toss to coat.
4. Layer each of four half-slices of toast with a mushroom and 3/4 cup salad mixture; top with remaining toast.

olive oil, garlic, salt, portobello mushrooms, spring mix salad greens, tomato, sweet red peppers, feta cheese, olives, red wine vinegar, oregano, bread

Taken from www.tasteofhome.com/recipes/mediterranean-salad-sandwiches/ (may not work)