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Preheat broiler. Make portabella salad: In a medium bowl, combine oil, lemon juice, marjoram, salt, garlic, and pepper. Add portabella; gently toss to coat. Just before serving, mix in zucchini. Make sandwiches: Split bread and set, cut sides up, in a rimmed baking pan. Broil until golden, 1 1/2 to 2 minutes. Spread cut sides with cheese and broil until melted, about 1 minute. Arrange mini greens on bottom halves of cheese-covered bread. Add portabella salad, then top with remaining bread halves. Cut sandwiches in half. *A soft California cheese with a fresh flavor and mild tang; sold at cheese shops and well-stocked grocery stores. Note: Nutritional analysis is per sandwich.
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
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Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Large olive wood salad bowl — toss and serve at the table