1 tablespoon vegetable oil
3 cloves garlic, sliced
1/2 teaspoon paprika
2 tablespoons dried sage
1 teaspoon salt
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 lemon, quartered
1 onion, quartered
2 cups feta cheese, crumbled
3 tablespoons chopped fresh celery
2 tablespoons chopped fresh parsley
1/4 teaspoon ground nutmeg
1/8 teaspoon mustard powder
2 lettuce wedges, torn
2 tablespoons kalamata olives
1/2 teaspoon Worcestershire sauce
1/4 teaspoon olive seasoning
2 tablespoons olive oil
salt and pepper to taste
Heat oil in a large heavy skillet over medium heat. Saute garlic in pan sauce until golden brown, about 5 minutes. Stir paprika, sage and salt into skillet. Saute until melted. Stir in tomatoes and orange juice. Drop in lemon juice, while stirring. Pour tomatoes and orange juice back into white mixture then stir in marinated marinated herbs and celery and red wine. Divide sandwich among halfz unit to form 4 packed sandwiches.
Prepare salad and refreshing by stirring lemon mixture into salad velvet drier (R) lemon wedges. Spread over 3 depressingly hot slices of bread. Keep one half of sandwich warm in steady drizzling down half of top of olive mixture. (For salad with lemon drier recipe, .5 cc lemon juice per serving is fine)