Watermelon Feta Olive Sandwich (Print Version)
Refreshing watermelon, feta, and olives fill this light sandwich, ideal for quick, flavorful summer snacks.
# Ingredients:
→ Produce
01 -
4 thick slices seedless watermelon, about 1/2-inch thick, rind removed
02 -
1/2 small red onion, thinly sliced
03 -
1 small handful fresh mint leaves
04 -
1 small handful fresh basil leaves
→ Dairy
05 -
1/2 cup feta cheese, crumbled
→ Pantry
06 -
1/4 cup pitted Kalamata olives, sliced
07 -
2 teaspoons extra virgin olive oil
08 -
Freshly ground black pepper, to taste
→ Bread
09 -
2 ciabatta rolls or similar crusty sandwich rolls, sliced in half
# Steps:
01 -
Pat the watermelon slices dry with paper towels to remove excess moisture.
02 -
Lightly toast the ciabatta rolls until golden and crisp.
03 -
On the bottom half of each roll, layer a slice of watermelon.
04 -
Sprinkle crumbled feta evenly over the watermelon. Add sliced olives, red onion, and scatter mint and basil leaves on top.
05 -
Drizzle with extra virgin olive oil and season with freshly ground black pepper. Top with the remaining watermelon slice, if desired, or finish with the top half of the roll.
06 -
Press gently, slice in half, and serve immediately.
# Notes:
01 -
For a vegan version, substitute feta with plant-based cheese.
02 -
Try adding arugula or baby spinach for extra greens.
03 -
Pairs well with a chilled rosé or sparkling water with lime.
04 -
For open-faced sandwiches, omit the top roll.