Greek Bean – Feta Sandwich with Tomato Jam

5 from 1 vote

Here’s a fun Greek recipe for a healthy sandwich made in the best vegetarian traditions of the Mediterranean diet! What makes this really great and delicious are the jammy tomatoes and the tanginess of the Greek feta.

5 from 1 vote

Greek Bean – Feta Sandwich with Tomato Jam

By Diane Kochilas

Prep Time 20

Cook Time 20

Servings

Feta, Mediterranean Diet, Recipes, Sides, Snacks, Vegetables, Vegetarian

Prep Time 20

Cook Time 20

Servings

Feta, Mediterranean Diet, Recipes, Sides, Snacks, Vegetables, Vegetarian

Ingredients

3 tbsp extra virgin Greek olive oil plus more for brushing the bread
1 red onion halved and thinly sliced
2 cloves garlic
2 cups fresh yellow wax beans or flat green beans or string beans trimmed and blanched
1/2 cups fresh basil or oregano chopped
Salt to taste
Pepper to taste
2 cups Tomatoes cherry or teardrop
2 tsp Balsamic vinegar
1 tsp Greekhoney, petimezi (grape molasses), or brown sugar
125 gr Greek Feta Cheese either sliced or crumbled
4 Sourdough Bread Rolls

Instructions

Make the green beans: Heat 2 tablespoons olive oil in a skillet and sauté half the onion slices and 1 garlic clove until soft. Add the blanched green beans and season with salt and pepper. Cover and cook over low heat for about 10 minutes, until soft but al dente. Remove from heat and transfer to a bowl. Toss with the chopped basil or oregano.
Make the tomato confit: Heat 1 tablespoon olive oil in the same skillet and add the whole tomatoes, salt taste, 1 teaspoon balsamic, the honey, petimezi or sugar ,and the garlic. Cook, shaking the pan back and forth, over medium heat, until the tomatoes begin to blister and the pan juices thicken and bubble. Remove from heat and transfer the contents of the pan into a bowl.
Assemble the sandwiches:
Brush the inside of 4 sourdough bread rolls with a little olive oil. Divide the green beans evenly among the sandwich rolls. Spoon the tomato confit over the green beans and top with a slice or a few tablespoons full of crumbled feta. Season with pepper. Stuff a couple of whole large basil leaves into the sandwiches if desired. Serve.
Note: Add more feta and make a panini or grilled cheese with this mixture, too!

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Bean – Feta Sandwich with Tomato Jam