Recipe courtesy of Hidemi Walsh, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
Yield: 1 sandwich
ounces sirloin steak, thinly cut
c. jarred banana peppers, drained
tbsp. olive oil
Kalamata olives, pitted
c. store-bought hummus
tsp. dried oregano
tsp. ground cumin
tsp. garlic powder
tsp. ginger powder
salt and black pepper, to taste
c. feta cheese
loaf Italian bread
tablespoons unsalted butter, softened
In a small bowl, mix together oregano, cumin, garlic powder, ginger powder and paprika.
Slice beef thinly. Chop Kalamata olives and cherry tomatoes. Chop banana peppers coarsely. Peel and mince garlic.
Preheat oven to 375 degrees F.
In a non-stick skillet, heat olive oil over medium heat and cook garlic until fragrant. Add beef and cook until beef is cooked through. Add cherry tomatoes and cook until tomatoes are tender and start to break up. Then stir in banana peppers and Kalamata olives and cook for about 1 minute. Stir in the oregano mixture. Add salt and black pepper to taste and stir to combine. Turn off the heat, put the beef mixture on a plate and set aside.
Cut Italian bread into half horizontally. Hollow out some of the soft white bread part from inside. Spread butter on each cut side of the bread and place breads on a baking or cookie sheet, butter sides up, and bake in the oven for 4-5 minutes until lightly browned.
Spread hummus on the bottom of bread, put the beef mixture and sprinkle with the feta cheese. Put the top of bread to close sandwich. Put the sandwich on the baking sheet/cookie sheet and put into the oven. Bake for 4-5 minutes.
Cut the sandwich into half and serve.
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