Veggie Sandwich with Whipped Feta and Pepperoncini
In this salad-inspired veggie sandwich, a rainbow of fresh vegetables add a vibrant array of textures and flavors. Whipped feta ties everything together, but feel free to swap in hummus for a vegan version.
Servings: 4
Ingredients
For the Whipped Feta Spread
- 8 ounces block feta, drained and crumbled
- 3/4 cup Greek yogurt
- 1 lemon, zested
- Extra virgin olive oil
For the Sandwich
- 8 slices whole-wheat bread, lightly toasted
- 1 large carrot, peeled
- 1/2 small red onion, thinly sliced
- 1/4 cup sliced Greek peperoncini
- 12 pitted Kalamata olives, slivered
- 16 fresh basil leaves, torn into small pieces
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1/2 English cucumber, thinly sliced lengthwise
- 1 large beefsteak tomato, cored and thinly sliced
- 2 cups arugula
Instructions
- Make the whipped feta spread. In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt, and lemon zest. Pulse to combine, then run the processor on low speed as you drizzle in enough olive oil to make a good consistency (about 2 tablespoons). Process until the feta is whipped to a smooth mixture.
- Dress the veggies. Grate the carrot on the large holes of a box grater and transfer to a small bowl. Add the red onion, peperoncini, olives, and basil. Toss to combine, then stir in the vinegar and olive oil and season with a pinch of salt and plenty of freshly ground pepper.
- Assemble the sandwiches. Spread the bread slices with Whipped Feta Spread (you may have some leftover, but it keeps for 3 days and makes a great dip for raw veggies or to spread on toast). Divide the slaw over the bottom half of each sandwich, then layer with tomato and cucumber slices. Pile on arugula and place the top halves of the bread slices on sandwiches. Press down firmly on each sandwich and slice in half with a serrated bread knife.
Notes
- Don’t skip toasting the bread slices! Toasting bread helps dry it out – making it more able to absorb moisture and lessening the chance of biting into a soggy sandwich.
- Getting ahead: The Creamy Feta Spread can be made beforehand and stored in the fridge for up to five days. But it’s best to prepare the vegetables the day you plan to eat the sandwiches, as they will not hold up for more than a few hours.
- If you’re packing these sandwiches for a lunchbox or picnic: Leave out the sliced tomatoes (or replace them with roasted red peppers), as they will start to release water and break down quickly.
- The nutritional information is calculated as if you're using the entire batch of feta spread, you likely won't do that so the calories and fat are actually lower for each sandwich than is listed.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 372.9kcal | Carbohydrates: 36.5g | Protein: 24.6g | Fat: 15.5g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.3g | Cholesterol: 32.8mg | Sodium: 980.3mg | Potassium: 404.9mg | Fiber: 5.4g | Sugar: 9.4g | Vitamin A: 3264.9IU | Vitamin C: 15.4mg | Calcium: 184.5mg | Iron: 2mg
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