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Copycat Potbelly's Mediterranean Veggie Sandwich and a Giveaway

Course Sandwich
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 -2
Author Sarcastic Cooking

Ingredients

  • For the Red Pepper Hummus:
  • 1 Cup Canned Garbanzo Beans drained and rinsed
  • 1 Large Jarred Roasted Red Pepper roughly chopped
  • Pinch of Salt and Pepper
  • ¼ Teaspoon Crushed Red Pepper Flakes
  • ¼ Cup Olive Oil
  • For the Sandwich:
  • ½ Tablespoon Olive Oil
  • 1 Portabella Mushroom thinly sliced
  • 1 Teaspoon Chopped Fresh Oregano
  • 1 Demi Baguette sliced in half lengthwise
  • 4-6 Tablespoons Red Pepper Hummus
  • ¼ Cup Thinly Sliced Jarred Roasted Red Peppers
  • 3 Whole Canned Artichoke Hearts quartered
  • 2 Slices Cheddar/ ¼ Cup Feta Cheese Crumbles
  • 6 Slices of Cucumber
  • 2 Tablespoons Sliced Black Olives
  • Lettuce Tomato, Pickle, Oil, Vinegar (optional)

Instructions

  1. To make the hummus, add the garbanzo beans, roasted red pepper, salt, pepper, and crushed red pepper flakes to a food processor. Process until all pieces are chopped to about the same size. Drizzle in the olive oil and puree until smooth. Set off to the side until later.
  2. Add olive oil to a medium skillet. Heat for a minute or two over medium heat. Add mushrooms to the pan. Sauté mushroom for 5-7 minutes until golden and cooked through. Season with chopped oregano, stir, and sauté for an additional minute. Remove from heat.
  3. Set the broiler on high. Keep the door slightly ajar.
  4. Assemble the sandwich. Spread about three tablespoons of hummus on each side of the baguette. Stack the bottom slice of the baguette with the mushrooms, roasted red pepper, and artichokes. Cover in cheese.
  5. Place sandwich under the broiler for three minutes until the cheese melts.
  6. Finish off the sandwich with cucumbers and olives. Add lettuce, tomato, pickles, oil, and vinegar or whatever other toppings you desire. Top with other half of baguette. Slice in half and then eat or share.