Good to Make Ahead

Greek-Style Vegetable Sandwiches

with Romaine & Marinated Tomato Salad

40 MIN

4 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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Mediterranean Diet

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600 Calories or Less

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Wellness Grain

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Pescatarian

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Vegan

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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For plenty of Greek-style flavor, we’re coating sautéed vegetables in a creamy tzatziki (or cucumber yogurt) sauce––elevated with a bit of lemon purée––to layer onto delightfully chewy focaccia.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Piece Focaccia Bread
1 Sweet Onion
1 Romaine Lettuce Heart
4 oz Grape Tomatoes
½ lb Sweet Peppers
1 Zucchini
3 oz Feta Cheese
1 tsp Preserved Lemon Purée
½ cup Tzatziki (Cucumber-Yogurt Sauce)
2 Tbsps Apple Cider Vinegar
1 tsp Whole Dried Oregano
1 Tbsp Za'atar Seasoning (Sumac, Sesame Seeds, Salt, Oregano, Thyme, & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut the zucchini into 1/4-inch rounds. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Quarter the bread, then halve each quarter horizontally. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, whisk together the vinegar, za’atar, and 2 tablespoons of olive oil. Add the halved tomatoes; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. To make the sauce, in a separate large bowl, combine the tzatziki, oregano, lemon purée, and feta (crumbling before adding); season with salt and pepper.

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 2 to 3 minutes per side, or until lightly browned and softened. Transfer to a plate. Cover with foil to keep warm.

3 Cook & dress the remaining vegetables:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened. Transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Toast the bread:

In the same pan, heat 2 tablespoons of olive oil on medium-high until hot. Working in batches, add the halved bread, cut side down. Toast 2 to 3 minutes, or until lightly browned (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a work surface.

5 Finish & serve your dish:

Just before serving, add the chopped lettuce to the bowl of marinated tomatoes. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted bread, dressed vegetables, and cooked zucchini. Serve the sandwiches with the salad on the side. Enjoy!

6 Make ahead modifications:

Prepare as directed, except do not combine the chopped lettuce and marinated tomatoes; transfer to separate airtight containers. Cover and refrigerate. Cool the sandwiches uncovered, then tightly wrap in foil and refrigerate. Serve as directed. Enjoy!