Emulsifier Free Mediterranean Veggie Sandwich
Total time20 min
Prep time15 min
Cook time5 min
5.0(25)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 loaf ciabatta bread (about 12 oz), cut into 4 portions and halved horizontally
- ¾ cup hummus
- 1 jar (12 oz) roasted red peppers, drained and patted dry
- 1 medium english cucumber, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ⅓ cup sun-dried tomatoes in oil, drained and roughly chopped
- 2 cups fresh baby spinach
- 4 oz feta cheese, crumbled
- ¼ small red onion, very thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- salt and pepper, to taste
For serving
- ¼ cup fresh basil leaves (optional)
Instructions
- 1
Toast the ciabatta halves cut-side up under the broiler or in a toaster until the cut surfaces are golden and crisp at the edges, about 2–3 minutes.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!