One of my goals in the summer when we head out for the weekend, is to try to pack as minimally as possible. This means, strategically planning and prepping every meal and trying to use the ingredients to the fullest, so that we come home with an empty cooler. This pantry sandwich does just that. Pantry ingredients that work well together in the sandwich, and are great in other meals too if there are leftovers.
Pantry Sandwich Components
When I was developing this sandwich recipe, my criteria was:
- Limited refrigeration required
- Low squish factor
- Easy on-site assembly and prep
I like using ciabatta buns for this sandwich because they are sturdy and don’t squish and flatten as much as hamburger buns do. You could also substitute with naan or tortillas for another low-squish option.
As a spread, I like olive tapenade. It’s briny, salty and full of flavor. Other options could be pesto, sundried tomato pesto or jarred antipasto.
I absolutely love sundried tomatoes. They are bursts of concentrated flavor and you can use them in so many other meals if you have some leftover. You can use sliced or whole sundried tomatoes for this. Oil-packed is best, so you don’t have to rehydrate the dried ones.
Roasted red peppers are an underrated pantry item. They are so sweet and perfectly roasted. Drain the liquid and pat them dry before adding them to your sandwich. I also love them in this Roasted Red Pepper and Tomato Soup for a quick and easy slow-cooker meal.
Feta cheese is the last ingredient and the only ingredient you will need to pack in your cooler for your road trip. If you’re from Winnipeg, local Chaeban feta has a unique, creamy texture that you’re going to want to try! You can definitely substitute with a different cheese, like fresh mozzarella.
Making your pantry sandwich
The first step is to toast your buns. You can do this in a toaster, in the oven, on the BBQ, on a campfire or by drizzling with a bit of olive oil and grilling face-down in a skillet. Since all cottages and campsites have different amenities, you have a lot of options here. As I mentioned previously, you can also use naan or tortillas if you’d like a flatter option that would pack well in a backpack.
Next, spread some tapenade on the bottom half. You can definitely spread it on both halves if you want!
Follow up with a layer or sundried tomatoes, then roasted red peppers and finally crumbled feta.
Top it off with the other half of the bun and you’re done. Serve with a side salad or some crispy potato chips!
Using Up Leftovers
If you happen to have any leftover ingredients after making this sandwich, here’s how you can use them up.
- Toss them into some hot pasta with some garlic-infused olive oil. Check out page 82 of the Ultimate Guide for some other pasta toss ideas.
- Use them as pizza toppings
- Make a snack board and serve them with crackers
- Add them to prepared hummus
This pantry sandwich uses mostly non-perishable pantry ingredients so you can easily pack it up for your weekend getaways, or throw it together when you have nothing left in the fridge.
- 4 ciabatta buns
- 1 jar olive tapenade
- 1 jar oil-packed sundried tomatoes (sliced or whole)
- 1 jar roasted red peppers, drained and patted dry
- 1 cup crumbled feta cheese
Toast ciabatta buns.
Spread one half of each toasted bun with 2 Tbsp olive tapenade.
Top each half with approximately 1/4 cup sundried tomatoes.
Then, top with one roasted red pepper, patted dry and opened up.
Top with approximately 1/4 cup crumbled feta.
Close up the sandwich and enjoy with a side salad or potato chips.
To roast your own peppers:
Cut two red peppers in half and remove the seeds.
Drizzle the skin with olive oil and roast for 20-25 minutes at 425.
As soon as they come out of the oven, place peppers in a bowl and cover with a lid or plastic wrap to hold in the steam.
Let sit for 10 minutes, then peel off the skin.