Watermelon Feta Olive Sandwich (Printable Page)
# What You Need:
→ Produce
01 -
4 thick slices seedless watermelon (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
# How to Make It:
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.
# Helpful Tips:
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.