Ingredients
- 2 ciabatta rolls, split
- 1/2 cup hummus
- 1 cup roasted red peppers, drained and sliced
- 1/2 English cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup mixed greens or arugula
- 1/3 cup crumbled feta cheese
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- Salt, black pepper, and dried oregano, to taste
Instructions
- Toast the bread. Split and lightly toast the ciabatta rolls so they’re crisp enough to hold the fillings without going soggy.
- Dress the greens. Toss the greens with the olive oil, vinegar, a pinch of salt, and oregano.
- Build. Spread a thick layer of hummus on both cut sides of each roll.
- Layer. Pile on the roasted red peppers, cucumber, red onion, dressed greens, and feta. Season with black pepper.
- Press and serve. Close the sandwiches, press gently, and cut in half. Serve immediately, or wrap tightly for lunch on the go.
💡 Sandwich smarts
Toast the ciabatta well — the crisp crust is what keeps a veggie-loaded sandwich from getting soggy. Pat the roasted peppers dry before layering. For meal prep, pack components separately and assemble fresh; the sandwich holds 4 hours wrapped tight.
Common questions
Can I make this vegan?
Yes — skip the feta or swap in a vegan feta. The hummus keeps it creamy and satisfying.
What bread works best?
Ciabatta is closest to the cafe original, but focaccia, sourdough, or a hearty whole-grain roll all work.
How do I keep it from getting soggy?
Toast the bread, pat the roasted peppers dry, and add the dressed greens just before eating.
Can I add protein?
Grilled chicken, turkey, or crispy chickpeas all layer in beautifully without changing the Mediterranean vibe.
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