Veggie Sandwich with Whipped Feta and Pepperoncini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant vegetable sandwich with whipped feta, fresh vegetables, and pepperoncini on bread. The creamy feta ties together the crisp, colorful vegetables for a satisfying lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces block feta, (drained and crumbled)
- 3/4 cup Greek yogurt
- 1 lemon, (zested)
- Extra virgin olive oil
- 8 slices whole-wheat bread, (lightly toasted)
- 1 large carrot, (peeled)
- 1/2 small red onion, (thinly sliced)
- 1/4 cup sliced Greek peperoncini
- 12 pitted Kalamata olives, (slivered)
- 16 fresh basil leaves, (torn into small pieces)
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1/2 English cucumber, (thinly sliced lengthwise)
- 1 large beefsteak tomato, (cored and thinly sliced)
- 2 cups arugula
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1854mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 409mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1854MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.