Ultimate Veg Sando
This loaded veggie sandwich is outstanding; even meat eaters will love it. Packed with delicious vegetables, held together with creamy-salty whipped feta and toasted bread, it importantly holds up really well for your trek to the beach.
for the whipped feta:
7 ounces good feta
3 ounces full-fat Greek yogurt
for the sandwiches:
8 slices hearty seedy wheat bread, toasted
2 small ripe avocados
2 Persian cucumbers, thinly sliced lengthwise on a mandoline
½ cup sauerkraut (we like the beet kraut from Pickled Planet), squeezed so that it’s not too juicy
1 large heirloom tomato, cut into ¼-inch slices
½ red onion, thinly sliced on a mandoline
8 ounces sunflower sprouts
flaky sea salt and cracked black pepper to finish
1. First, prepare the whipped feta: In a food processor, pulse the feta until it’s in fine crumbles. Then add the yogurt and pulse until it’s a spreadable consistency. Pop this in a bowl in the fridge for about 30 minutes, so it’s not too runny when you schmear it on the sandwiches.
2. To assemble, lay the toasted, cooled slices of bread on a cutting board. Smash about ¼ of an avocado on each of 4 pieces of bread, spreading it evenly. Then add a few slices of cucumber, about 2 tablespoons of kraut (make sure you’ve squeezed out the excess juice), sliced tomato, some sliced red onion, and a good pinch of sprouts to each. Spread about 2 tablespoons or so of the whipped feta on each of the other 4 pieces of bread. Finish with a sprinkle of flaky salt and a generous pinch of fresh cracked black pepper. Top each of the 4 loaded sides with the 1 of whipped feta sides. Carefully cut in half and wrap in parchment for your picnic.