Mediterranean Chopped Sandwich Recipe
In this Mediterranean chopped sandwich recipe, we chop up marinated artichokes, olives, peppers, kale, and a bunch of other healthy vegetables, then mix them with a homemade ranch Greek yogurt dressing. You get all of the delicious flavor in every single bite, and it's actually pretty quick to make!
Equipment
- immersion blender or a blender
Ingredients
Sandwich Ingredients
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup chopped red onion
- 1/2 cup cherry tomatoes about 10 tomatoes
- 3/4 cup marinated artichoke hearts
- 1/3 cup green olives about 15 olives
- 5 mini cucumbers
- 1/2 orange bell pepper
- 2 cups baby kale
- 1 avocado
- 14.5 oz cannellini beans, rinsed
- toasted sliced bread or sub rolls for serving sourdough bread is a great option
Ingredients For Greek Yogurt Ranch Dressing (you will have 1/2 left over)
- 1/2 cup plain Greek Yogurt the thicker the better
- 2 1/2 tbsp buttermilk (if you don't have buttermilk add 1/2 tsp of white vinegar or lemon juice to 2 1/2 tbsp regular milk and let it sit for 10 minutes)
- 1/2 tsp dijon mustard
- 1/2 tbsp fresh squeezed lemon juice
- 2/3 tsp table salt
- 1/2 tbsp fresh chives about 1/2 inch if you're cutting the chives from a bunch
- 1/2 tbsp fresh parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- fresh cracked black pepper
Instructions
To Make Chopped Salad:
- Start by placing all of the vegetables (minus the avocado), plus the cheese on a cutting board. Start slicing the bell pepper, cucumber and tomatoes, then push everything together and chop until it is all very finely and uniformly chopped. This will take a few minutes, and remember to be extremely careful and to keep pushing everything to the middle to get it all chopped evenly.
- Transfer the chopped mixture to a large bowl. Slice the avocado separately, then add it to the bowl, along with the rinsed beans.
To Make Greek Yogurt Ranch:
- To make the Greek yogurt ranch, add Greek yogurt, buttermilk, dijon mustard, lemon juice, salt, chives, parsley, garlic powder, onion powder, and fresh cracked pepper to a deep bowl or immersion blender cup. Using an immersion blender, blend until smooth and creamy, about 20 seconds. (you can also us a blender or food processor, just don't over-blend) Taste for salt and add more salt and spices as needed.
- Drizzle the Greek yogurt ranch over the chopped Mediterranean salad, and toss to coat. Spread over your toasted bread of choice, and enjoy! You can serve it open faced, as a regular sandwich, or in a sub roll.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend doubling the greek yogurt ranch recipe and saving half to use as a salad dressing or veggie dip!
Nutrition
Calories: 465kcalCarbohydrates: 61gProtein: 21gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 9mgSodium: 978mgPotassium: 520mgFiber: 12gSugar: 7gVitamin A: 2321IUVitamin C: 49mgCalcium: 209mgIron: 6mg
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