Veggie Sandwich with Whipped Feta and Pepperoncini
This Veggie Sandwich with Whipped Feta and Pepperoncini features a vibrant array of fresh vegetables and whipped feta, perfect for lunch.
Equipment
- Food Processor
- Box Grater
- serrated bread knife
Ingredients
For the Whipped Feta Spread
- 8 ounces block feta, drained and crumbled
- ¾ cup Greek yogurt
- 1 none lemon, zested
- 2 tablespoons extra virgin olive oil for mixing
For the Sandwich
- 8 slices whole-wheat bread, lightly toasted
- 1 large carrot, peeled
- ½ small red onion, thinly sliced
- ¼ cup sliced Greek peperoncini
- 12 none pitted Kalamata olives, slivered
- 16 leaves fresh basil, torn into small pieces
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- to taste none Kosher salt
- to taste none freshly ground pepper
- ½ none English cucumber, thinly sliced lengthwise
- 1 large beefsteak tomato, cored and thinly sliced
- 2 cups arugula
Instructions
Preparation
- Make the whipped feta spread by combining feta, Greek yogurt, and lemon zest in a food processor. Drizzle in olive oil to achieve a smooth consistency.
- Grate the carrot and combine with red onion, peperoncini, olives, and basil in a bowl. Add vinegar and olive oil, season with salt and pepper.
- Spread whipped feta on toasted bread, divide veggie mixture on the bottom halves, layer with tomato and cucumber, top with arugula, and sandwich together. Slice in half.
Notes
Toast the bread slices to prevent sogginess. Whipped feta can be prepared in advance and stored for up to five days in the fridge. For lunchbox packing, leave out sliced tomatoes to avoid moisture.
Nutrition
Serving: 1sandwichCalories: 372.9kcalCarbohydrates: 36.5gProtein: 24.6gFat: 15.5gSaturated Fat: 5.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.3gCholesterol: 32.8mgSodium: 980.3mgPotassium: 404.9mgFiber: 5.4gSugar: 9.4gVitamin A: 3264.9IUVitamin C: 15.4mgCalcium: 184.5mgIron: 2mg
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