My last Panera Bread copycat recipe, the lentil quinoa broth bowl, was a hit! So I decided to write about how I created their mediterranean veggie sandwich.
This sandwich is my usual go to at Panera. Or a You Pick 2 with a med veggie sandwich and a salad (I like greek or the seasonal strawberry one) or lemon orzo soup or pasta dish.
Want to know how they make it so delicious?
First comes the bread. Really good bread. At their cafes, they use their own tomato-basil bread; but if you don’t have access to that you can substitute pretty much any other type. I used a Merlot boule, a purpley bread with a soft inside. It is made of Merlot wine so it is slightly sweet. It was actually my first time trying the bread, and I couldn’t get enough! Either way, make sure your slices are on the thicker side so they will be able to support all the veggies.
The next thing I love about their sandwich is their spread. For years I wanted to know what type of hummus they used. How do they create the addictive but mild spiciness? I think I came close with this cilantro lime hummus! Just a few tablespoons lathered on both slices of bread will do perfectly.
Now for the veggies.
Panera Bread’s list of veggies include lettuce/spinach, cucumber, tomato, red onion, and peppadew peppers. Feel free to add in more or take some out. I’ll let you in on a secret… the peppadew peppers make the sandwich! They give it just the right taste. I find them in the olive bar section of my grocery store, and before I use them, I rinse out all the oil with water (I find it too acidic otherwise).
Lastly, add on the feta cheese for a complete mediterranean sandwich. Or you can omit the cheese to make it vegan!
High school soccer is just under way so that means many more trips to Panera. Hello mediterranean veggie sandwiches!