This sandwich is slightly spicy from the whipped feta cheese, juicy from the roasted vegetables, crunchy from the rocket salad and overall immensely flavorful. You can make the fillings ahead of time and you have yourself a super quick super tasty lunch!
In this family I’m the only one who likes feta cheese. I always struggle to believe that nobody else likes it but for some reason they don’t. I, however, love it! So often when I make something just for myself, I like to add some feta cheese if it goes with the dish.
In this case, the filling of the panini is not just feta cheese but slightly spicy WHIPPED feta cheese. Super easy to make and SO so delicious. After getting the feta cheese all crumbly in the blender, you add yogurt, olive oil and spices. Then you let the blender do its job and you’ve got this ultra delicious whipped feta cheese! It’s wonderful as a base for your roasted vegetables on this sandwich but equally wonderful just eaten as a dip!
Which leads to me the vegetables. If you’ve been following my blog for a while already, you probably know that zucchini and peppers are among my favorite vegetables. By roasting them in the oven brushed with olive oil and sprinkled with salt, they get soooo flavorful. Also, roasted eggplant is awesome. If you’re not into eggplant yet, give roasted eggplant a try! It’s delicious!
So you’ve got your toasted panini bread, your slightly spicy whipped feta cheese spread and your beautiful roasted vegetables. Now layer all that goodnesss and add some rocket salad (aragula for you guys in the US) and halved cherry tomatoes. Bliss!
This sandwich may not look the prettiest when stacked together and cut in in the middle BUT I promise you it’s really super delicious! Juicy, flavorful and crunchy all in one – what more could you want?
And you can totally make the vegetables ahead (for example roast a double batch the day before)! The same goes for the whipped feta cheese. Then the actual assembly of your lunch sandwich would be super fast. Have an awesome lunch sandwich in mere minutes? You’re welcome!
Will you be having this sandwich for lunch soon? Or how about my Grilled Zucchini & Ham Tramezzini?
Whipped Feta and Vegetable Panini
Description
This sandwich is slightly spicy from the whipped feta cheese, juicy from the roasted vegetables, crunchy from the rocket salad and overall immensely flavorful. You can make the fillings ahead of time and you have yourself a super quick super tasty lunch!
Ingredients
Instructions
-
Pre-heat oven to 200°C (392°F). Place parchment paper on a baking tray.
You will most likely need two baking trays. The vegetables shouldn't overlap. -
Cut the zucchini and eggplant into medium slices. Cut the red pepper into thick strips. Brush the zucchini and eggplant slices lightly with oil on both sides. Sprinkle with salt.
-
Roast at 200°C (392°F) for 20 minutes. Then increase the temperature to 220°C (428°F) and roast for another 15 minutes. Let the vegetables cool off for 5 to 10 minutes.
-
Place feta cheese in a blender and blitz until it's crumbly. Add olive oil, yogurt and spices. Blend until smooth.
-
Cut your panini bread in half lengthwise and toast it. Let cool off slightly. Smear some of the whipped feta on each side of the panini. Top with roasted vegetables, rocket salad and some cut-up cherry tomatoes. Enjoy!
Note
You will probably have leftovers of the whipped feta spread. It's lovely as a dip too!
