Talk about awesome work from home lunches. This is it, right here.
I made up a batch of my Sourdough Levain Flatbread (which happens to be my most popular recipe on the blog – thanks guys!). Today, I split the giant flatbread right down the middle for two awesome sandwiches (one for me, one for Chris). If you don’t have extra sourdough levain lying around, this recipe would work well with pita pockets, lavash bread, or whole wheat tortillas or wrap bread. Anything thin but big enough to roll or fold is what we’re going for here! Pro tip: If using store bought bread (totally fine!), pop it into a 350F oven for a minute or so to warm it up before building the sandwich. Warm/slightly toasted bread makes all the difference here!
The filling was an excellent assortment of fresh and grilled veggies, sliced thin to pile high! I used some fresh cucumbers, tomatoes, and arugula, along with some grilled and marinated zucchini that we made last night. I also sliced some feta into thin pieces (using the block feta, although the crumbles would work fine as well!) to add that briny, salty, cheesy note that I love. I topped off my veggie pile with a little drizzle of local olive oil and balsamic vinegar, just enough to flavor the fillings but not too much to have a mushy sandwich. Once the sandwich was piled high with my veggies and cheese, I folded over the top of my flatbread to complete my sandwich. Fresh bread, salty cheese, in season veggies – such a perfect combination.
As this is a sandwich, of course it’s totally customizable. Grilled eggplant would be awesome! Season with an olive tapenade, Italian pepperoncini peppers, harissa mayo, normal mayo – the world is your oyster! Add raw or pickled onions, pickles of any sort, marinated red peppers – the list goes on! What makes this sandwich so great is both it’s size but also it’s heft – loaded with veggies of all sorts to keep you full and moving throughout the day. It’s basically a salad wrapped in bread – what more could you want?
As I’m sitting here writing this (well after my lunch, I might add), I’m thinking about the leftover sourdough starter that we keep in our fridge and how this might have to be a repeat work from home lunch when that time rolls around again on Thursday. Fresh flatbread loaded with veggies is very much what I’m here for on a work from home lunch, so give it a try and let me know what you think!
Recipe down below along with some photos, photo up top as well!
Link to make the Sourdough Levain Flatbread is here if you want to go all out and make both the bread and the sandwich!
Giant Veggie Flatbread Sandwich
- 1 large whole wheat tortilla, wrap, flatbread, or lavash
- Or 1 half of my Sourdough Levain Flatbread fresh out of the oven
- ½ cucumber, sliced vertically
- 1 tomato, sliced thin
- 6 slices of grilled zucchini
- 1 cup fresh arugula
- ¼ cup feta cheese, crumbled
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- Salt to taste
- Make the recipe for Sourdough Levain Flatbread, or toss your bread of choice into a 350F oven for 2-3 minutes to warm through. Remove warm bread from the oven and allow to cool for a minute before proceeding.
- Stack thinly sliced grilled zucchini, fresh tomatoes, and fresh cucumbers on one half of the flatbread. Season with a sprinkle of salt.
- Stack arugula and crumbled feta on top of the other veggies. Season with a sprinkle of salt.
- Drizzle olive oil and vinegar over the vegetables.
- Fold the open half of the flatbread over on top of the vegetables to make an enclosed sandwich.
Thanks for the like on my watermelon, beet salad post, Claire! I see from your categories (food, travel, gardening, California) that we have shared passions. Be well! -Moira