Mediterranean Sandwich

5 from 10 votes

This Mediterranean Sandwich layers roasted veggies, creamy feta, and basil pesto on hearty, crusty bread for a flavor-packed meal—easy, vegetarian, and so delicious!

Prep Time10

Cook Time5

Total Time15

Course: Lunch, Sandwich, Vegetarian

Cuisine: American, Mediterranean

Keyword: Mediterranean Sandwich

Servings: sandwich (easily scales up!)

Author: Chelsea Lords

Cost: $4.21

Equipment

small bowl

Ingredients

2 pieces hearty wheat bread like Dave’s Killer Bread
2 tablespoons fresh basil pesto like Rana’s fresh basil pesto
1 tablespoon mayo like Best Foods/Hellman’s
1/2 teaspoon sriracha sauce
1/4 cup lightly packed baby spinach
1/2 ripe avocado
10 very thinly sliced red onion strips
3 to 4 tablespoons crumbled feta cheese
4 slices Campari tomatoes or Heirloom tomatoes
Salt and pepper
6 strips jarred roasted red pepper well drained, see note 1

US - Metric

Instructions

Toast the bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add sriracha slowly to your heat preference). Spread this mayo on one side of the other slice of bread.
Gently press the baby spinach on top of the mayo. Add avocado, red onion strips, and then sprinkle feta cheese on top and gently press it in. 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. Place the sandwich piece with pesto on top. Gently press together. Cut with a sharp serrated knife and enjoy immediately!

Video

Notes

Note 1: Jars of roasted red peppers are usually found near items like pickles, capers, and artichoke hearts. I love the soft texture and smoky flavor of roasted red peppers in this sandwich! Make sure to drain them thoroughly before adding to the sandwich or they will water down the bread.

Storage: This sandwich is best enjoyed right after being made! Keep ingredients separate and assemble before eating if storing for longer than a few hours.

Nutrition