Mediterranean Vegetable Sandwich Recipe

toast and prepare bread

Preheat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice lightly with 2 tbs olive oil. Place slices in the pan and toast 1–2 minutes per side until golden and slightly crisp. Remove from heat.

Rub the cut garlic clove over one side of each warm toasted slice to impart a faint garlic flavor. Spread about 2 tbsp hummus on 4 of the slices (bottom halves) and sprinkle the hummus lightly with the 1/2 cup crumbled feta, dividing evenly.

preheat oven and prepare vegetables

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil.

Arrange eggplant rounds, zucchini slices, red pepper quarters (skin side up), and red onion rings on the baking sheet in a single layer. Drizzle with 2 tbs olive oil, then sprinkle 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Toss gently to coat and spread out so pieces roast rather than steam.

Roast in the preheated oven for 18–22 minutes, turning once halfway through, until vegetables are tender and edges are lightly charred. If you prefer more char, broil for an additional 1–2 minutes while watching closely. Remove from oven and let cool 3–5 minutes.

If using red pepper quarters, when slightly cooled, peel off charred skin if desired and slice into strips for assembling the sandwich.

While vegetables roast, toss 2 cups baby spinach with 1 tsp fresh lemon juice and a pinch of salt & pepper to taste. Slice the tomato thinly and season with a little salt to draw out sweetness.

To assemble each sandwich: On the 4 hummus-and-feta–topped bread slices, layer a portion of roasted eggplant, zucchini, red pepper strips, and a few red onion rings. Add a couple of tomato slices, a small handful of dressed spinach, optional pepperoncini or roasted red pepper slices, and 1–2 fresh basil leaves per sandwich.

Top each sandwich with the remaining toasted bread slices, garlic-rubbed side down. Press gently, slice in half if desired, and serve immediately.

Leftovers: store components separately (roasted vegetables and bread) in airtight containers for up to 2 days; reheat vegetables and assemble fresh to retain bread texture.