Gazpacho Sandwich

Serves: 5

Brad Rosenbaum

1 January 1970

Based on User reviews:

45

Spice

63

Sweetness

41

Sourness

37

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 cup

Crumbled Feta Cheese

3 tbsps

Extra-Virgin Olive Oil (good quality)

2 tbsps

Sherry Vinegar

2 tsps

Dijon Mustard

1 tsp

Ground Black Pepper (freshly)

1 tsp

Kosher Salt

1

Shallot (chopped)

1

Sourdough Bread (round loaf, cut into 1/3-inch-thick slices)

3

Tomatoes (to 4 ripe, thinly sliced)

1 medium

Cucumber

1

Pepper (yellow, sliced into thin strips)

2 cups

Arugula

1 cup

Basil (roughly chopped fresh)

1 cup

Cilantro (roughly chopped fresh)

Directions:

1

For the feta spread: Combine the feta, olive oil, vinegar, mustard, pepper, salt and shallot in the bowl of a food processor

2

Process until smooth

3

For the sandwich: Preheat a grill pan over medium-high heat

4

Grill the bread until golden brown on both sides, 2 to 3 minutes per side

5

Spread each slice of bread with some of the feta spread

6

Fan the tomatoes over half of the bread slices and sprinkle with half of the kosher salt

7

Next, fan the cucumber slices over the tomatoes

8

Scatter the peppers over the cucumbers; top with arugula, basil and cilantro

9

Sprinkle with the pepper and the remaining salt

10

Cover with another slice of bread

11

Cut each sandwich in half and serve