Juicy watermelon, feta, olives, and herbs layered in ciabatta rolls for a light, vibrant vegetarian sandwich.
# What You'll 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
# Steps to Follow:
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.
