Salad/sandwich Combo Recipe
Make Salad/sandwich Combo Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the salad
For the sandwich
Method
For the salad
- 1
Prepare vegetables
Rinse and spin or pat dry the mixed salad greens. Rinse the cherry tomatoes and halve them. Peel (if desired) and slice the English cucumber into half-moons enough to measure 1/2 cup. Thinly slice 1/4 cup of red onion. Place all vegetables in a large mixing bowl.
- 2
Make the dressing
In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified (about 20–30 seconds). Taste and adjust seasoning.
- 3
Toss salad
Add the crumbled feta (1/4 cup) and toasted walnuts or sliced almonds (1/4 cup) to the bowl with the greens and vegetables. Pour the dressing over the salad and toss gently to coat everything evenly. Transfer to plates or a serving bowl. Reserve extra dressing if desired.
For the sandwich
- 4
Prepare bread
If you prefer a warm toasted sandwich, spread butter (optional 1 tablespoon) on one side of each bread slice. Toast or grill the bread in a skillet over medium heat, buttered side down, until golden and slightly crisp (about 1–2 minutes per side). Remove from heat. If not toasting, simply lay out the 4 slices.
- 5
Mix condiment
In a small bowl combine 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Stir to combine.
- 6
Assemble sandwich
Spread the mayo–Dijon mixture evenly on the interior sides of two bread slices. Layer 2 ounces (total 8 oz used across sandwiches) sliced turkey or roasted chicken on each sandwich (divide 8 oz evenly between 2 sandwiches). Add 2 slices of cheese per sandwich, then place sliced avocado (about 1/2 cup per sandwich), tomato slices (from 1 medium tomato split between sandwiches), and 2 lettuce leaves per sandwich. Season avocado and tomato lightly with salt and pepper to taste.
- 7
Finish and serve
Top with the remaining bread slices, press gently, and cut sandwiches in half if desired. Plate each sandwich alongside a generous portion of the prepared salad (divide salad evenly between servings). Serve immediately.