Jun 8

Cava Grill recipe : Crazy Feta and Roasted Veggie Slab Sandwich

Spring-2016-Picnic_Crazy-Feta-Slab-Sandwich-3Cava Grill’s recipe team – how do we love you? We can barely count the ways.

They’re practically geniuses. Okay, they’re probably geniuses. They always seem to come up with seasonal, delicious – and not mind-blowingly daunting – recipes to share. Count us in.

This next one is downright perfect for picnic season. Did you know that’s a thing? We’re in the middle of it, and you can bet that we’re packing the below sandwich for every upcoming adventure that involves a checkered blanket, scenic lookout spot and maybe a bottle (or two) of smuggled wine.

all images and recipe content created by Cava Grill’s team



Crazy Feta and Roasted Veggie Slab Sandwich with Fresh Herbs an Quick-Pickled Veggies

2 large rectangular loaves ciabatta bread or other flat crusty bread
2 containers CAVA Crazy Feta
1 large eggplant, thinly sliced
1 medium yellow squash, thinly sliced
1 medium zucchini, thinly sliced
extra-virgin olive oil and black pepper

1 handful cilantro, rough-chopped
1 handful mint, rough-chopped
1 handful basil, rough-chopped

2 small carrots, grated
1/2 daikon radish, peeled and cut into matchsticks
1 inch peeled ginger, grated
4 tablespoons rice vinegar
2 teaspoons sugar
1 jalapeño, deseeded and thinly sliced

Preheat oven to 400 degrees Fahrenheit. Place eggplant, squash, and zucchini slivers on a sheet pan and drizzle with olive oil and fresh-cracked pepper. Roast until tender and delicately charred on the edges, about 20 minutes.

In the meantime, place carrots, radish, ginger, jalapeño, rice vinegar, and sugar in a bowl and stir to combine. Place in the fridge.

Slice the loaf of bread in half. Spread one side with a hearty layer of Crazy Feta. Sprinkle evenly with rough-chopped fresh herbs. Top with roasted veggies, then an even layer of quick-pickled veggies. Brush top layer of bread with a light layer of olive oil and a sprinkle of sea salt. Place top layer on the rest of the sandwich and wrap tightly in parchment paper. Tie with twine to secure for travel.