Mediterranean Vegetable Sandwiches with Feta

  • Yield: 3 servings
  • Prep: 10 mins
  • Cook: 15 mins

Italian ciabatta has a chewy, open crumb, which makes it ideal for sandwiches. If you can’t find it, use a French loaf or good quality sandwich rolls.


3tablespoons extra-virgin olive oil, divided
2medium onions, vertically sliced
1-- (8-ounce) package sliced mushrooms
1/4teaspoon dried thyme leaves
1/4teaspoon coarse salt
1/8teaspoon freshly ground black pepper
1teaspoon balsamic vinegar
3-- ciabatta rolls or 3 (5-inch) pieces French bread
1-- garlic clove, peeled and cut in half
3tablespoons crumbled feta
12-- (1/4-inch) vertical slices tomato, about
-- Arugula leaves


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  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add onions and mushrooms and cook until browned, about 15 minutes.  Stir occasionally and reduce heat if browning too quickly.  Add thyme, salt, pepper and vinegar and mix to combine. 
  2. Cut rolls horizontally into halves.  Grill or broil bread until lightly toasted.  Rub cut sides with garlic and brush lightly with remaining 2 tablespoons oil. Spoon onion mixture over bottom halves of bread, sprinkle with feta, arrange tomatoes and arugula on top and cover with remaining bread.  Makes 3 sandwiches.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 0
  • Fat 18g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 11g
  • Cholesterol 15mg
  • Sodium 780mg
  • Potassium 550mg
  • Carbohydrate 69g
  • Fiber 5g
  • Sugars 9g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 70%
  • Calcium 10%
  • Iron 25%