Casino Kitchen: STIX Greek Veggie Grinder
2 Tbsp. Olive Oil
¼ Cup Mushrooms, sliced
¼ Cup canned or fresh Artichoke Hearts
¼ Cup coarsely chopped Kalamata Olives
¼ Cup Bell Pepper
¼ Cup Feta Cheese, crumbled
¼ Cup Tillamook Monterey Jack Cheese, grated
Hoagie Roll or French Bread, split lengthwise
2 Tbsp. Red Wine Vinegar, emulsified with
¼ tsp oregano
½ tsp garlic
Heat olive oil in a skillet over medium high heat. Add mushrooms, artichoke hearts and Kalamata Olives. Add salt and pepper to taste.
Add bell pepper; sauté for three to four minutes, until green pepper is crisp/tender.
Add Feta cheese and Tillamook Monterey Jack cheese to skillet to start to melt. Add Greek Vinaigrette* to skillet.
On lightly oiled griddle, warm bread and tomato slices while sautéing vegetables.
Place warmed tomato slices on warm roll; top with vegetables and cheese mixture; Cover with top of bread. Cut in half and Serve.