The way this sandwich was born is pure coincidence. I was wondering what to do with my mint plant. I remembered the feta-mint quiche that I made not too long ago. But making a quiche was not part of my plan. Marinating the feta sounded like a more feasible plan. While I was wondering what I could eat it with, I opened the fridge and saw the bell peppers that were still waiting to be eaten. Still no clue about what the bell peppers could have had in common with the cheese. This btw, is something that happens often to me.. No matter how often I try to plan ahead what to cook during the week, in order to avoid those desperate super last-minute attempts or runs to the grocery store.. I still end up doing just that: Looking inside of the fridge, waiting for a brilliant idea, and trying to make it work with whatever there is available.
So, when I saw those bell peppers, I decided to roast them. I love roasted bell peppers! This is actually one of my first recipes that I posted last year on my blog. And that was my second plan: Why not make some tapas, I thought. Or..why not turn both into a sandwich instead? What a perfect match! And why has that combination never crossed my mind before?!
You don’t even need to grill the bread. This sandwich tastes truly amazing just like that too, with plain bread! I tried both versions. And I loved both. Especially if using (oven) fresh baguette! This recipe went straight to my top favorites list! Plus, it is a great replacement for my work lunches at the cafeteria :)
And if you try it, I wouldn’t be surprised at all, if it turns out being one of your favorites, too ;)
ROASTED BELL PEPPER & MARINATED FETA SANDWICH
1 (oven) fresh baguette
2 roasted bell peppers (preferably red)
1 package of feta cheese (200 g / 7 oz)
fresh mint leaves
(extra virgin) olive oil
* * * * *
Prepare the roasted bell peppers (click here). If you are in a rush you can always use jarred ones :)
Note: If you want the bell peppers to taste even more intense, you should roast and season them a few hours in advance or even leave them in the marinade overnight.
Take a bowl and chop the feta cheese. Sprinkle with olive oil and season with oregano and mint leaves. Stir well.
Cut the baguette in half lengthwise. First place the feta on one side. Then add the bell peppers on top.
Now, if you want to grill the sandwich, you can brush the top of it with the leftover seasoned olive oil of the bell peppers.
Serve either warm or at room temperature.
Prep Time: 15 min (1¼h incl. roasting the bell peppers)