Crazy Feta And Roasted Veggie Slab Sandwich
- 2 large rectangular loaves ciabatta bread or other flat crusty bread
- 2 containers CAVA Crazy Feta
- 1 large eggplant, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1 medium zucchini, thinly sliced
- extra-virgin olive oil and black pepper
- 1 handful cilantro, rough-chopped
- 1 handful mint, rough-chopped
- 1 handful basil, rough-chopped
- 2 small carrots, grated
- 1/2 daikon radish, peeled and cut into matchsticks
- 1 inch peeled ginger, grated
- 4 tablespoons rice vinegar
- 2 teaspoons sugar
- 1 jalapeno, deseeded and thinly sliced
- Preheat oven to 400 degrees Fahrenheit. Place eggplant, squash, and zucchini slivers on a sheet pan and drizzle with olive oil and fresh-cracked pepper. Roast until tender and delicately charred on the edges, about 20 minutes.
- In the meantime, place carrots, radish, ginger, jalapeno, rice vinegar, and sugar in a bowl and stir to combine. Place in the fridge.
- Slice the loaf of bread in half. Spread one side with a hearty layer of Crazy Feta. Sprinkle evenly with rough-chopped fresh herbs. Top with roasted veggies, then an even layer of quick-pickled veggies. Brush top layer of bread with a light layer of olive oil and a sprinkle of sea salt. Place top layer on the rest of the sandwich and wrap tightly in parchment paper. Tie with twine to secure for travel.
- Enjoy!
rectangular, containers, eggplant, yellow squash, zucchini, extravirgin olive oil, handful cilantro, handful mint, handful basil, carrots, daikon radish, ginger, rice vinegar, sugar
Taken from food52.com/recipes/55607-crazy-feta-and-roasted-veggie-slab-sandwich (may not work)