Sunday, 31 August 2014

Greek salad crisp butty

Tots100 and Seabrook Crisps have a challenge for National Crisp Butty Week for bloggers to create a tasty crisp sandwich. I wanted to create a sandwich that reminded me of summer holidays and decided to make a Greek Salad Butty with scrummy Seabrook Beefy crisps. 
2 slices Crusty loaf
Seabrook Beefy Crisps
Tbsp Plain yoghurt
Handful diced cucumber
Sprinkle of oregano
Sprig of fresh mint
Few slices of Feta cheese
4 cherry Tomatoes halved
Sliced Red onion
couple of Lettuce leaves
Handful of Pitted Green Olives
Glug of Extra Virgin Olive Oil

Firstly I made a little homemade simple tzatziki with finely diced cucumber, plain yoghurt, chopped mint from the garden and some dried oregano. I used this to spread on the bread.

Add a layer of crispy iceberg lettuce, slices of feta cheese. Then top with the sliced tomatoes, red onion and sliced green olives.

Sprinkle with dried oregano.

Drizzle with virgin olive oil.

Top with the yummy Seabrook Beefy crisps and the other slice of bread.

Voila the Greek Salad Crisp Butty.

Totally a filling and tasty lunch which I will make again.

This recipe is an entry into the National Crisp Sarnie Week competition with Seabrook 


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