Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
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Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
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| Servings |
| 4sandwiches |
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Ingredients
- 2cloves roasted garlicsee note
- 3/4cup canned cannelini (white) beansrinsed and drained
- 2tsp extra virgin olive oil
- 1tsp lemon juice
- 1/8tsp kosher salt
- 2pinches ground black pepper
- 1/2ea fresh red onion trimmed, cut lengthwise in half, sliced crosswise 1/8″
- 3Tbsp red wine vinegar
- 1large ripe tomatocored and sliced
- 1cup English (seedless) cucumberthinly sliced
- 4Tbsp Kalamata olives, pitteddrained and chopped
- 3Tbsp feta cheesecrumbled
- 1/4cup tzatziki sauceprepared
- 4ea whole wheat ciabatta rolls, splittoasted
Instructions
- White Bean Spread: In food processor, combine roasted garlic, olive oil, beans, lemon juice, salt, and pepper. Process until smooth.
- Pickled Red Onions: In a saucepan, cook sliced red onions and red wine vinegar until the red wine vinegar evaporates, 7-10 minutes, Let cool.
- Assemble sandwiches: Spread 1 Tbsp Tzatziki Sauce on top half of each ciabatta. Spread 2-3 Tbsp White Bean Spread on bottom half of each ciabatta.
- On each ciabatta, layer 1/4 of the cucumber slices, Kalamata olives, tomato slices, pickled red onions, and feta cheese. Add top half of ciabattas. Cut diagonally in half.
Recipe Notes
To roast garlic: Preheat oven to 400 degrees F. To roast a whole head, cut head in half crosswise, drizzle with olive oil, and wrap in foil. Roast for 30-45 minutes until garlic is soft and golden.