Mediterranean Sandwich
This Mediterranean Sandwich is bursting with fresh flavors and creamy textures, perfect for a quick, satisfying lunch or brunch!
Equipment
- Cutting Board
- Sharp Knife
- Spreading knife
- Plate
Ingredients
- 2 pieces hearty wheat bread like Dave's Killer Bread
- 2 tablespoons basil pesto like Rana's fresh basil pesto
- 1 tablespoon mayo like Best Foods/Hellmann's
- 0.5 teaspoon Sriracha
- 0.25 cup baby spinach lightly packed
- 0.5 ripe avocado
- 10 strips red onion very thinly sliced
- 3 to 4 tablespoons crumbled feta cheese
- 4 slices Campari tomatoes or Heirloom tomatoes
- Salt and pepper to taste
- 6 strips jarred roasted red bell pepper well drained
Instructions
- Take your hearty wheat bread and lay it flat on a clean cutting board. This base will hold all the delicious toppings you’re about to add.
- In a small bowl, combine the mayo and Sriracha. Mix well until fully combined. This spicy mayo will add a creamy kick to your sandwich.
- On one slice of bread, spread the basil pesto generously, ensuring it covers the entire slice for that herby goodness in every bite.
- Slice the ripe avocado in half, remove the pit, and scoop out the flesh. Mash it slightly with a fork and spread it over the pesto layer. Season with a pinch of salt and pepper.
- Add the baby spinach on top of the mashed avocado. This will provide a fresh crunch that complements the creamy elements.
- Now it's time to add the sliced tomatoes, red onions, and roasted red bell peppers. Arrange them beautifully to maximize flavor and aesthetics.
- Sprinkle the crumbled feta cheese over the vegetables. Its salty flavor will elevate the entire sandwich.
- Spread the spicy mayo on the other slice of bread and place it on top of your layered masterpiece. Gently press down to help everything stick together.
- Using a sharp knife, slice the sandwich in half. Serve immediately, or wrap it up for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- To keep the sandwich from getting soggy, use less pesto or mayo and ensure tomatoes are dry.
- Customize with seasonal additions like fresh basil, cucumber, sun-dried tomatoes, or radishes for extra flavor.