Heirloom Tomato Sandwich with Beet Whipped Feta
This Heirloom Tomato Sandwich with Beet Whipped Feta layers creamy beet whipped feta, juicy heirloom tomatoes, peppery arugula, and tangy pickled onions on toasted sourdough for a fresh, colorful lunch. It's easy to make, packed with flavor, and perfect for making the most of the season!
Servings 4 servings
Calories 490kcal
Ingredients
- 8 slices sourdough bread toasted
- 1 batch Roasted Beet Whipped Feta
- 2 cups arugula lightly packed
- 2 large heirloom tomatoes sliced
- 1/2 cup pickled red onions drained
- freshly ground black pepper
Instructions
- Toast the sourdough until golden brown and crisp.
- Generously spread the roasted beet whipped feta onto each slice of toast. You may have some whipped feta left over — save it for dipping, spreading on toast, or adding to salads and bowls.
- Top four slices of bread with the sliced heirloom tomatoes, followed by the arugula and pickled red onions. Finish with a generous grind of freshly ground black pepper.
- Close the sandwiches with the remaining slices of bread, then slice in half and serve.
Notes
Using leftovers: Depending on how generously you spread it, you may have some Roasted Beet Whipped Feta left over. Serve it as a dip with pita chips or fresh veggies, spread it onto toast or wraps, or add a spoonful to bowls and salads!
Nutrition
Calories: 490kcal | Carbohydrates: 59g | Protein: 19g | Fat: 21g | Fiber: 4g