Greek White Bean Ciabatta
A flavorful, hearty vegetarian sandwich with white bean spread, Kalamata olives, feta, cucumber, tomatoes, pickled onions, and tzatziki sauce.
Ingredients
- 2 cloves roasted garlic see note
- 3/4 cup canned cannelini (white) beans rinsed and drained
- 2 tsp extra virgin olive oil
- 1 tsp lemon juice
- 1/8 tsp kosher salt
- 2 pinches ground black pepper
- 1/2 ea fresh red onion trimmed, cut lengthwise in half, sliced crosswise 1/8"
- 3 Tbsp red wine vinegar
- 1 large ripe tomato cored and sliced
- 1 cup English (seedless) cucumber thinly sliced
- 4 Tbsp Kalamata olives, pitted drained and chopped
- 3 Tbsp feta cheese crumbled
- 1/4 cup tzatziki sauce prepared
- 4 ea whole wheat ciabatta rolls, split toasted
Instructions
- White Bean Spread: In food processor, combine roasted garlic, olive oil, beans, lemon juice, salt, and pepper. Process until smooth.
- Pickled Red Onions: In a saucepan, cook sliced red onions and red wine vinegar until the red wine vinegar evaporates, 7-10 minutes, Let cool.
- Assemble sandwiches: Spread 1 Tbsp Tzatziki Sauce on top half of each ciabatta. Spread 2-3 Tbsp White Bean Spread on bottom half of each ciabatta.
- On each ciabatta, layer 1/4 of the cucumber slices, Kalamata olives, tomato slices, pickled red onions, and feta cheese. Add top half of ciabattas. Cut diagonally in half.
Notes
To roast garlic: Preheat oven to 400 degrees F. To roast a whole head, cut head in half crosswise, drizzle with olive oil, and wrap in foil. Roast for 30-45 minutes until garlic is soft and golden.
Nutrition
Calories: 430kcalCarbohydrates: 58gProtein: 19gFat: 14gSaturated Fat: 3gCholesterol: 10mgSodium: 970mgFiber: 11gSugar: 5g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.