Mediterranean Sandwich
Wrap your favorite Mediterranean flavors inside a lavash wrap to create this delicious Mediterranean Veggie Sandwich. Eat it cold or crispy and warm by heating it quickly in a skillet.
Servings: 4 sandwiches
Calories: 177kcal
Ingredients
Mediterranean Veggie Sandwich
- 4 pieces of lavash bread
- ½ cup Tomato Jam or sub raw or sun-dried tomatoes
- 6 ounces Arugula or greens of choice
- ½ cup Tofu Feta Cheese
- 1 English Cucumbers sliced thin
- ¼ cup Kalamata Olives diced
- ½ cup Pickled Red Onions or raw red onions
- ½ cup Hummus I used Engine Oil-Free Hummus
Instructions
- Lay each lavash wrap on a flat surface.
- On the far left-hand side of the bread, smear ¼ of the tomato jam on the bread.
- Next, add ¼ of the arugula in a column beside the tomato jam.
- Then add ¼ of the tofu feta cheese.
- Place the cucumbers in a row, slightly overlapping each other
- Add a thin row of kalamata olives followed by the pickled onions.
- Finish with a smear of hummus to match the tomato jam on the other end.
- Roll the lavash tightly from left to right, making sure the fillings stay inside.
- Now, eat cold or use a panini maker to heat or use a skillet.
Panini Maker Instructions
- Preheat the panini maker to medium heat
- Once the lavash wrap is rolled, place two sandwiches side-by-side on the grill.
- Close the lid, as the sandwich will cook both sides simultaneously
- Cook for 10 minutes, or until the lavash bread is crunchy.
Skillet Instructions
- Turn the stove on low (I have a gas stove, so mine is hotter than an electric stove)
- Using a non-stick skillet, such as a Green Pan, place the rolled sandwiches side-by-side in the skillet.
- Turn the sandwiches every five minutes, as the bread toasts.
- You DO NOT NEED OIL OF ANY KIND
- Continue turning the sandwich over until all sides are cooked.
Notes
- To keep the lavash together, choose two ingredients on each end to stick the bread together. For instance, the Tomato Jam and the hummus work together on each end of the sandwich as glue.
- When working with wet ingredients, like Pickled Red Onions and olives, drain on a paper towel before adding to the veggie sandwich to avoid sogginess.
- Don't overstuff the sandwich, but do make sure to spread the fillings evenly along the width of the bread.
- Cook slow and low to warm to get a crispy outside and warm inside.
- Eat this sandwich cold or hot; either way is delicious.
Nutrition
Calories: 177kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 421mg | Potassium: 842mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1251IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 3mg