Noodles and Company Veggie Mediterranean Sandwich
1 package of your favorite flatbread
1 bunch spring onions, sliced
2 cloves fresh garlic, chopped
1 Portobello mushroom cap (gills removed)
1 red pepper
1 tablespoon white wine (your choice)
1 heirloom tomato
1 cup fresh organic baby spinach leaves
½ cup low fat yogurt
2 tablespoon low fat mayo
2 teaspoon Sriracha sauce (or your favorite hot sauce)
1/2 lemon (squeezed)
1 cucumber (deseeded)
4 tablespoon feta cheese
Fresh cilantro to garnish
Preparation: Chop garlic, slice onions, mushrooms and slice the peppers. Set aside. Coarsely chop ½ of the cucumber and tomato. Set aside.
For the sauce: Combine the yogurt, mayo, the juice of ½ of a lemon squeezed, 1 clove of fresh garlic and the
Sriracha sauce. Whisk and set aside.
Sandwich: Sautee over medium heat: Peppers, onions, garlic, white wine, mushrooms until lightly golden. Add spinach to wilt.Toast or grill the flatbread to warm. Place sautee mixture onto flatbread. Add 1 tablespoon of sauce. Garnish with tomatoes, cucumbers, feta, and cilantro.