Watermelon Feta Summer Sandwich (Print View)

Fresh watermelon and feta layered with herbs and greens between crusty bread for a bright, quick meal.

# Components:

→ Bread

01 - 4 slices rustic sourdough or whole grain bread

→ Filling

02 - 7 ounces seedless watermelon, sliced into 0.4-inch thick slabs
03 - 3.5 ounces feta cheese, crumbled or sliced
04 - 1 small cucumber, thinly sliced
05 - 1 small red onion, thinly sliced (optional)
06 - 1 handful fresh mint leaves
07 - 1 handful fresh arugula or baby spinach

→ Dressing

08 - 1 tablespoon extra-virgin olive oil
09 - 1 teaspoon balsamic glaze or reduction
10 - Freshly ground black pepper, to taste

# Preparation Steps:

01 - Arrange bread slices evenly on a clean cutting board.
02 - Drizzle the olive oil over each slice to coat lightly.
03 - On two slices, layer watermelon slabs, cucumber slices, feta cheese, red onion if preferred, fresh mint, and arugula or baby spinach.
04 - Finish with a drizzle of balsamic glaze and a sprinkle of freshly ground black pepper.
05 - Place the remaining bread slices on top, olive oil side in, and press each sandwich gently.
06 - Cut each sandwich in half and present immediately while fresh.

# Expert Advice:

01 -
  • Uses just a handful of fresh supermarket staples
  • Comes together in minutes with zero cooking
  • Vegetarian and packed with contrasting textures and bright flavors
02 -
  • Packed with antioxidants vitamins and minerals
  • Excellent source of hydration thanks to juicy watermelon
  • Easily adapted for vegan or gluten-free diets
03 -
  • Cut the watermelon into thick uniform slabs so the sandwich is neat not soggy
  • Thin cucumber slices add crunch but pat them dry for the best texture
  • Always use a serrated bread knife for clean slices or the filling may spill out during cutting
  • A sprinkle of flaked sea salt on the watermelon right before assembly makes the flavors pop even more
  • I learned to never skip the fresh herbs they are what set this sandwich apart and keep it from being just another snack
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