Casino Kitchen: STIX Greek Veggie Grinder



2 Tbsp. Olive Oil

1/4 Cup Mushrooms, sliced

1/4 Cup canned or fresh Artichoke Hearts

1/4 Cup coarsely chopped Kalamata Olives

1/4 Cup Bell Pepper



1/4 Cup Feta Cheese, crumbled

1/4 Cup Tillamook Monterey Jack Cheese, grated

Hoagie Roll or French Bread, split lengthwise

Sliced tomato

*Greek Vinaigrette:

2 Tbsp. Red Wine Vinegar, emulsified with

1/4 tsp oregano

1/2 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.

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