Description
A refreshing sandwich made with layers of juicy watermelon, crumbled feta cheese, and Kalamata olives, perfect for a light meal or snack.
Ingredients
Scale
- 4 thick slices seedless watermelon (1/2-inch thick, rind removed)
- 1/2 small red onion, thinly sliced
- 1 small handful fresh mint leaves
- 1 small handful fresh basil leaves
- 1/2 cup feta cheese, crumbled
- 1/4 cup pitted Kalamata olives, sliced
- 2 teaspoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- 2 ciabatta rolls or similar crusty sandwich rolls, sliced in half
Instructions
- Pat the watermelon slices dry with paper towels to remove excess moisture.
- Lightly toast the ciabatta rolls until golden and crisp.
- On the bottom half of each roll, layer a slice of watermelon.
- Sprinkle crumbled feta evenly over the watermelon. Add sliced olives, red onion, and scatter mint and basil leaves on top.
- 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.
- Press gently, slice in half, and serve immediately.
Notes
- This sandwich is best served fresh during the summer months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg