Toasted Ciabatta Sandwich with Basil Whipped Feta & Roasted Peppers

A delicious and savory sandwich with toasted ciabatta, creamy basil whipped feta, avocado, arugula drizzled with olive oil & hot honey, and roasted mini peppers with balsamic burrata.

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 lb mini peppers
• 1 tbsp olive oil
• 0 salt to taste
• 0 balsamic glaze to taste
• 8 oz feta cheese
• 0.25 cup cottage cheese or ricotta
• 0.5 cup basil packed
• 2 tbsp lemon juice
• 1 clove garlic
• 1.5 tbsp olive oil to taste
• 0 salt to taste
• 4 slices ciabatta bread
• 1 avocado
• 2 cups arugula
• 1 tbsp olive oil
• 1 tbsp hot honey
• 1 cup basil whipped feta or more to taste
• 0 flakey salt to taste
• 0 black pepper to taste

Instructions

1. Preheat the oven to 400°F. Place 1 lb of mini peppers on a baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle with salt. Roast for 10-15 minutes until charred. Broil for an additional 2-3 minutes if needed. Transfer the roasted peppers to a container or ziplock bag, seal, and let sit for 10 minutes to soften. Slice into strips and toss with balsamic glaze.
2. To make the basil whipped feta, add 8 oz feta cheese, 1/4 cup cottage cheese (or ricotta), 1/2 cup packed basil, 2 tbsp lemon juice, 1 clove garlic, 1-2 tbsp olive oil, and a pinch of salt to a blender or food processor. Blend until smooth and creamy. Refrigerate until ready to use.
3. Toast four slices of ciabatta bread until golden brown.
4. Slice one avocado thinly and set aside.
5. In a medium bowl, combine 2 cups of arugula with 1 tbsp olive oil and 1 tbsp hot honey. Toss until evenly coated.
6. To assemble the sandwich, spread a generous layer of basil whipped feta onto each slice of toasted ciabatta. Layer with sliced avocado, dressed arugula, and roasted peppers. Drizzle with balsamic glaze if desired. Top with flakes of salt and freshly ground pepper to taste.