Fructose Free Mediterranean Veggie Sandwich
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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
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun dried tomatoes in oil, please tap it and change its rating to Red.
- 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.
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