Ingredients:

  • 1/2 cup (115g) crumbled feta cheese
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (2.5ml) lemon zest
  • 1 small clove (3g) garlic, minced
  • 1/2 cup (30g) baby spinach
  • 4 slices (60g) English cucumber
  • 3 slices (45g) heirloom tomato
  • 1 tbsp (10g) red onion, thinly shaved
  • 5 pieces (15g) Kalamata olives, pitted and halved
  • 4 rings (10g) pepperoncini peppers
  • 0.5g dried oregano
  • 2 slices (80g) whole grain sourdough bread

Instructions:

  1. Combine the feta, Greek yogurt, olive oil, lemon juice, zest, and garlic in the food processor. Pulse until the mixture is completely smooth and fluffy.
  2. Slice the cucumbers and tomatoes into uniform rounds and shave the red onion as thinly as possible.
  3. Pat the vegetables dry with a paper towel to remove excess surface moisture.
  4. Toast the sourdough bread until golden brown.
  5. Spread a generous layer of whipped feta on both interior sides of the toasted bread.
  6. Layer the spinach first, followed by the cucumbers, tomatoes, onions, olives, and pepperoncini.
  7. Sprinkle dried oregano over the vegetables before closing the sandwich.