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Copycat Panera Mediterranean Veggie Sandwich

Mediterranean Veggie Sandwich

This sandwich packs bold flavor and refreshing crunch — no stove, no stress.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 sandwich
Course: Lunch
Cuisine: Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices Tomato Basil Bread Panera-style or substitute with focaccia or sourdough.
  • 2 tablespoons jalapeno-cilantro hummus Or plain hummus + 1 tsp chopped fresh cilantro.
  • ¼ cup mixed greens Or crunchy romaine lettuce.
  • 2–3 slices ripe tomato Thin slices.
  • 5–6 slices cucumber Thin slices.
  • 3–4 rings red onion Thin slices.
  • 2 tablespoons crumbled feta cheese
  • 2–3 tablespoons chopped peppadew peppers Look for them in the olive bar or jarred near pickles.
Optional Ingredients
  • Toothpicks For holding the sandwich together.
  • A light toast on the bread For extra hold and warmth.

Method
 

Preparation
  1. If your bread is ultra-soft or fresh from a bakery, leave it untoasted. If using something thicker or store-bought, give it a light toast for structure.
  2. Slather both slices of bread generously with jalapeno-cilantro hummus.
  3. On one slice, add mixed greens, then top with tomato slices. On the other slice, layer cucumber, red onion rings, and crumbled feta.
  4. Scatter chopped peppadews across either side.
  5. Gently press both sides together. Use toothpicks if needed.
  6. Cut diagonally and serve immediately, or wrap it up for later.

Notes

Keep wetter ingredients from sitting directly on the bread. Wrap tightly and refrigerate — it’s best eaten within 8 hours. Can be made vegan by using vegan feta and ensuring bread is dairy-free. For gluten-free, use gluten-free bread.