If you like Mediterranean flavors, you’ll love this sandwich! It’s almost like a Greek salad on a nice crusty, rustic bread – sans the feta cheese for the vegans out there. Although if you want to add feta (especially if you grill this baby) I’m not going to stop you!
The caramelized onions with a touch of balsamic vinegar really make this sandwich pop. I thought about using a yogurt-dill dressing, but wanted to keep this vegan. The Greek olive-caper tapanade with a splash of lemon juice is really the way to go IMHO. But use whatever suits your fancy.
This might seems like a mid-summer type of sandwich, but I think the hot, caramelized onions made it perfect for warming up a chilly winter afternoon.
Ingredients (makes 4 sandwiches)
8 slices rustic bread – toasted or grilled
10-ounce jar roasted red peppers – drained (make sure they are not marinated)
1 large sweet onion – thinly sliced in long ribbons
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
arugula – as much as you like
Tapanade Ingredients (makes extra)
1 cup mixed Greek olives
1/4 cup extra virgin olive oil
2 tablespoons capers – drained
2 tablespoons fresh lemon juice
1 tablespoon finely chopped garlic – or crushed in a garlic press
- Heat 2 tablespoons of olive oil in a large skillet. Add the sliced onions and turn the heat to low or medium-low, depending on your stove. Mix to make sure all of the onions are evenly coated with oil and let cook slowly. Spread the onions in an even layer on the bottom of the skillet and stir about every 5 minutes, just as they start to brown but before they burn. Continue to cook over low heat, stirring occasionally. Add the balsamic vinegar after 15 minutes and mix to make sure it is evenly distributed. Cook for a total of 25 – 30 minutes until the balsamic vinegar is absorbed and the onions are golden and slightly brown at the edges, but not burned.
- While onions are cooking, place the tapanade ingredients in a food processor and blend until completely mixed.
- Cut the roasted red peppers into 1 – 2 inch thick slices and place on a paper towel to remove excess moisture.
- Toast or grill the bread, as desired.
- When onions are done cooking, assemble the sandwich by spreading a layer of tapanade on both slices of bread. Place layers of arugula, onions and peppers on the bread. Serve while onions are still hot.