Pantry Sandwich
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.
Ingredients
- 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
Instructions
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Toast ciabatta buns.
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Spread one half of each toasted bun with 2 Tbsp olive tapenade.
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Top each half with approximately 1/4 cup sundried tomatoes.
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Then, top with one roasted red pepper, patted dry and opened up.
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Top with approximately 1/4 cup crumbled feta.
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Close up the sandwich and enjoy with a side salad or potato chips.
Recipe Notes
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.