Warm Artichoke Olive Feta Sandwich

A Warm Artichoke Olive Feta Sandwich. Yes, this is happening. Don't let these flavors, this crunch, pass you by.

Course lunch

Keyword Lunch

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings

Calories 3366kcal

Author Jen

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.

Thank you to the fine people of Ann Arbor who dreamed a Warm Artichoke Olive Sandwich dream.

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 = )