I love this sandwich so much. It makes an excellent lunch, works as quick and filling dinner as well as a wonderful lunch on the go.
It’s so filling, healthy, delicious and loaded with a ton of crunchy veggies.
Furthermore, this recipe includes salting the veggies to drain the juices out of watery tomatoes and cucumbers, so that your sandwich is never soggy. This is what makes it such an excellent option for a lunch on the go. Make it in the evening and it will still be perfect the next day.
I will post a recipe for my hummus. Great hummus definitely makes a difference. But store bough hummus will work well.
Last, this is such a wholesome sandwich, make sure to get wholesome good quality bread. I’m using whole wheat multigrain.
Let’s get cooking!
Place sliced onions in a small bowl and cover with cold water. Allow to stand at room temperature for 10-15 minutes, and up to 30. This will take their pungency away while keeping all of that delicious crunch.
Place tomatoes and cucumbers in a colander and sprinkle with a very large pinch of kosher salt, toss well. Allow to sit and drain for 15 minutes, and up to 30 minutes. This will drain some of the juices out and prevent your sandwich from becoming soggy, making this sandwich perfect for a make-ahead lunch. Please note, a lot of the salt will drain away, so salt quite well.
After 15 minutes has gone by as per step 1, spread hummus over bread (I spread 3 TBSP over 4 bottom slices and 1 TBSP over top slices.) Sprinkle feta evenly over bottom sandwich slices.
Make sure your tomatoes and cucumbers are drained well. You can even gently dab them with a paper towel to remove the excess moisture. Add bell peppers to the mixture. Season with freshly ground black pepper and more kosher salt if needed. Add lemon juice and toss to combine. Spread this veggie mixture over 4 bottom slices of your sandwich.
Top with lettuce leaves and close the sandwich with the remaining bread slices (hummus side down.) Slice in half, serve and enjoy!
Ingredients
Directions
Place sliced onions in a small bowl and cover with cold water. Allow to stand at room temperature for 10-15 minutes, and up to 30. This will take their pungency away while keeping all of that delicious crunch.
Place tomatoes and cucumbers in a colander and sprinkle with a very large pinch of kosher salt, toss well. Allow to sit and drain for 15 minutes, and up to 30 minutes. This will drain some of the juices out and prevent your sandwich from becoming soggy, making this sandwich perfect for a make-ahead lunch. Please note, a lot of the salt will drain away, so salt quite well.
After 15 minutes has gone by as per step 1, spread hummus over bread (I spread 3 TBSP over 4 bottom slices and 1 TBSP over top slices.) Sprinkle feta evenly over bottom sandwich slices.
Make sure your tomatoes and cucumbers are drained well. You can even gently dab them with a paper towel to remove the excess moisture. Add bell peppers to the mixture. Season with freshly ground black pepper and more kosher salt if needed. Add lemon juice and toss to combine. Spread this veggie mixture over 4 bottom slices of your sandwich.
Top with lettuce leaves and close the sandwich with the remaining bread slices (hummus side down.) Slice in half, serve and enjoy!
Make it Gluten-Free: Serve on top of Gluten-Free bread.
Make it Vegan: Replace Feta with vegan cheese, or omit entirely.
