Mediterranean Sandwich With Feta And Artichoke Recipes

MEDITERRANEAN SANDWICH

Mediterranean Sandwich image

An easy vegetarian Mediterranean Sandwich with a bit of a kick! Hearty bread is piled with fresh basil pesto, lots of veggies, and creamy feta cheese. This recipe is for one sandwich, but can be scaled to make as many sandwiches as you'd like!

Provided by Chelsea Lords

Categories lunch Protein Shake Sandwich Vegetarian

Time 15m

Number Of Ingredients 10

Ingredients

2 pieces hearty wheat bread ((I like Dave's Killer Bread))
2 tablespoons fresh basil pesto ((I like Rana's fresh basil pesto))
1 tablespoon real mayo ((I like Best Foods/Hellmans))
1/2 teaspoon Sriracha sauce
1/4 cup lightly packed baby spinach
10 very thinly sliced red onion strips
3-4 tablespoons crumbled feta cheese
4 slices Campari tomatoes
Small sprinkle fine sea salt and pepper
6 strips jarred roasted red pepper, (well drained (See Note 1))

Steps:

SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.

Nutrition Facts : ServingSize 1 sandwich, Calories 493 kcal, Carbohydrate 30.8 g, Protein 13.8 g, Fat 32.8 g, Cholesterol 30.8 mg, Sodium 942.6 mg, Fiber 7.9 g, Sugar 9.6 g

MEDITERRANEAN FETA-ARTICHOKE DIP

Mediterranean Feta-Artichoke Dip image

This Mediterranean dip gets its spreadability from hummus, its color from arugula and red pepper-and its guarantee of popularity from artichoke hearts.

Provided by My Food and Family

Categories Home

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5

Ingredients

1 container (7 oz.) hummus
1/2 cup tightly packed arugula, coarsely chopped
1/2 cup chopped drained canned artichoke hearts
1/2 cup canned roasted red peppers, chopped
1 Tbsp. sliced black olives

Steps:

Spread hummus onto serving plate.
Top with remaining ingredients.

Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

ARTICHOKE AND FETA-STUFFED CHICKEN BREASTS

Artichoke and Feta-Stuffed Chicken Breasts image

These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.

Provided by Cheryl Barnes

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup marinated artichoke hearts, drained and chopped
⅓ cup crumbled feta
¼ cup finely chopped red bell pepper
¼ cup chopped green onion
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 bone-in chicken breasts, with skin
olive oil, or as needed
seasoned salt, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.
Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350.7 calories, Carbohydrate 2.1 g, Cholesterol 136 mg, Fat 16.1 g, Fiber 0.6 g, Protein 46.9 g, SaturatedFat 5.1 g, Sodium 284.2 mg, Sugar 0.7 g

CHICKPEA, ARTICHOKE, AND FETA SALAD

Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories Salad Beans

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

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