Best Mediterranean Sandwich With Feta And Artichoke Recipes

MEDITERRANEAN SANDWICH

Mediterranean Sandwich image

An easy vegetarian Mediterranean Sandwich with a bit of a kick! Hearty bread is piled with fresh basil pesto, lots of veggies, and creamy feta cheese. This recipe is for one sandwich, but can be scaled to make as many sandwiches as you'd like!

Provided by Chelsea Lords

Categories lunch Protein Shake Sandwich Vegetarian

Time 15m

Number Of Ingredients 10

Ingredients

2 pieces hearty wheat bread ((I like Dave's Killer Bread))
2 tablespoons fresh basil pesto ((I like Rana's fresh basil pesto))
1 tablespoon real mayo ((I like Best Foods/Hellmans))
1/2 teaspoon Sriracha sauce
1/4 cup lightly packed baby spinach
10 very thinly sliced red onion strips
3-4 tablespoons crumbled feta cheese
4 slices Campari tomatoes
Small sprinkle fine sea salt and pepper
6 strips jarred roasted red pepper, (well drained (See Note 1))

Steps:

SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.

Nutrition Facts : ServingSize 1 sandwich, Calories 493 kcal, Carbohydrate 30.8 g, Protein 13.8 g, Fat 32.8 g, Cholesterol 30.8 mg, Sodium 942.6 mg, Fiber 7.9 g, Sugar 9.6 g

MEDITERRANEAN SANDWICH WITH FETA AND ARTICHOKE

Mediterranean Sandwich with Feta and Artichoke image

With the Homemade Feta in the fridge and a great bread that just came out of the oven I was racking my brain for a sandwich. I had some shaved ham and this is what I came up with.

Provided by Marsha Gardner @mrdick1950

Categories Other Main Dishes

Number Of Ingredients 8

Ingredients

4 - sandwich size baguettes, or regular size cut to sandwich size
1/2 cup(s) real mayonnaise
1 can(s) artichoke hearts, canned, sliced
3/4 cup(s) feta cheese
16 slice(s) paper thin slices ham or procuitto
4 large romaine lettuce leaves or baby spinach washed and dried
8 slice(s) tomato
1 large dill pickle, slice longways, optional

Steps:

Slice baguettes and toast. Spread bottom with mayonnaise. Next layer on crumbled feta cheese.
Add artichoke slices, ham, lettuce or spinach, dill pickle if using and tomato.
I have added roasted red peppers and hummus on different occasions. Somtimes I leave out the dill pickle and just add thin slices of cucumbers. My husband loves it when I sprinkle black olive slices on his. I have also stuffed all this into a warmed pita pocket.