Toasted Mediterranean Veggie Sandwich
Serves 1 | with Tzatziki
We've filled this sandwich to the brim with Mediterranean flavours for a quick lunch trip to Greece. Tzatziki, roasted peppers, olives and arugula get nestled between a deliciously tasty toasted ciabatta.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
170 mL
Roasted Peppers
30 g
Mixed Olives
(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
3 tbsp
Yogurt Sauce
(Contains Milk)
28 g
Arugula and Spinach Mix
1 unit(s)
Tomato
1 tbsp
Red Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Drain, then pat roasted red peppers dry with paper towels. Cut half the tomato into 1/4-inch slices. Cut remaining tomato into 1/2-inch pieces. Drain, then roughly chop olives.
Halve ciabatta. Using a toaster or toaster oven, toast ciabatta until golden, 1-2 min. (TIP: You can skip this step if you don't want to toast ciabatta!)
Add as much vinegar as desired and 1/2 tbsp oil to a medium bowl. Season with salt and pepper, then whisk together with a fork. Add arugula and spinach mix and chopped tomatoes, then toss to combine.
Spread tzatziki onto cut sides of ciabatta. Stack olives, roasted red peppers and sliced tomatoes on bottom roll. Season with salt and pepper, then close with top roll. Serve salad alongside.
