Ann Arbor Michigan. My friend and I sit, eyes locked. Between munching, we utter short and similar sentences, “Oh my gosh. This is the best sandwich.”
While flavors pop, weave and linger, the crunch is undeniable.
What on earth lies between these two pieces of olive bread? I need to know.
When the plane touches down from Michigan, my first stop, ingredients.
This sandwich and I are reunited and it feels so good.
The sandwich will make a guest appearance on our upcoming holiday menu. With ease in assembly, cooking, and serving all at once, this sandwich is a winner. I have an affinity for meals that are ready for family and friends to gather around and eat together. With the help of a griddle, this sandwich is one.
The All Star Line Up
- olive bread (the sandwich tastes great and is preferred by some on sourdough)
- hummus (modified sandwich version included in “notes”)
- roasted red peppers
- kalamata olives
- pepperoncinis
- marinated artichoke hearts
- crumbled feta cheese
I heard the buzz about mayonnaise making the best grilled cheese sandwiche, so gave it a whirl. I wasn’t sold, so went back to butter. One day, I decided to try mayonnaise on one side and butter on the other. The clouds parted and the holy grail of sandwich shone through! But that’s just me ; )
Assembly
- Cut homemade or store-bought roasted red peppers into 1/4″ pieces. In a separate pan over medium heat add roasted red peppers and a sprinkle of garlic powder. Warm until browned, stirring occasionally. Set aside.
- Lay all pieces of bread on a cutting board. Lightly coat salted butter on one side and mayonnaise on the other, then flip.
- Meanwhile, heat a griddle to 325 or a pan to low.
- On the inside pieces of bread, spread hummus on each side (this will ensure ingredients stick and sandwich together).
- Layer roasted red peppers, then sliced kalamata olives, followed by pepperoncinis, and artichoke hearts. Sporadically place feta on both sides of the bread, give a gentle press into the bread before sandwiching the two sides together.
- Carefully place the sandwiches on the heated griddle or pan and cook low and slow, as we’re looking for the inside to warm, the feta to melt, and for a perfect golden on the outside. Once one side is toasted, flip. Continue to baby the other side until the same is achieved.
- Carefully remove the sandwich (oh lordy, can you imagine dropping at this point?) and place on a cutting board. Let stand for a minute or two, as the sandwich will cut cleaner. If you can’t wait, I totally get it!
- I hope you love as much as we do.
Warm Artichoke Olive Feta Sandwich
Ingredients:
- 4 slices fresh sourdough or olive bread - large
- ½ - 1 Tablespoon mayonnaise
- ½ - 1 Tablespoon salted butter - Kerrygold (is mighty fine tasting!)
- ¾ - 1 cup hummus homemade or store bought
- 2 - 3 Tablespoons pepperoncini peppers
- 1 - 2 Tablespoons kalamata olives - sliced
- 1/8 cup roasted red peppers homemade or jarred
- 1½ cups marinated artichoke hearts homemade or store bought
- ¼ cup feta cheese - crumbled (medium to small)
Instructions
- If using homemade or store bought roasted red peppers, slice 1/4" and add to a small saute pan. Spinkle with garlic powder and stir until heated and browned. Set aside.
- On a cutting board, spread four slices of bread with a thin coat of butter. Coat the other two with a thin layer of mayonnaise. Flip all four pieces, exposing the inside of the bread.
- Meanwhile, heat a griddle to 325 or pan to low.
- On the inside of bread, add a quarter of the hummus spread across each piece.
- Layer roasted red peppers, kalamata olives, pepperoncinis, and marinated artichokes. Place feta on both sides of the bread and gently press the ingredients into the hummus. Fold the two sides together and place the sandwich on the griddle or pan. With the spatula, give the sandwich a light press.
- Cook low and slow, checking until golden brown and crisp. Once toasted, flip to the other side. When finished, remove and let stand for a moment, as the sandwich will slice better.
- Cut and enjoy every moment together.
Notes
- the hummus can be made ahead of time. In the link, I modify the recipe for the sandwich by scaling the garlic bulb down to seven cloves, 1 Tablespoon of tahini instead of 1/4 cup, and remove the salt.
- I use Kerrygold salted butter
- if not roasted fresh, I use Trader Joe's roasted red peppers
- Jeff's pepperoncinis
- Whole Foods feta, kalamata olives, olive and sourdough bread
- and a marinated artichoke recipe I plan to soon post = )
