A few weeks ago I tried Panera Bread's Mediterranean Chicken Flatbread Sandwich. It was yummy, and I knew I had to attempt making it for my 52 sandwiches project. The ingredients for this sandwich are pictured:
For this sandwich, I had to premake the curried, lentil hummus and a tzatziki dressing, which dresses the cabbage blend.
For the curried, lentil hummus, I used this recipe from Martha Stewart. (The measurements are listed there if you need them).
After heating oil in a saucepan, I added onion, salt, and pepper. When the onion caramelized after a few minutes, I added the mushrooms and garlic until they caramelized.
Then I added water and lentils, and allowed them to simmer until the lentils were soft and the water was absorbed. It took about an hour.
Then I blended the lentil mixture with feta cheese (instead of goat cheese), curry powder, chili powder, salt, and pepper. Finally, I added parsley, and pulsed to combine.
I bought a bag of blended cabbages and carrots. I dressed the cabbage blend with tzatziki dressing. I used this recipe for the tzatziki dressing. (Again, the measurements are listed there if you would like to refer to them).
For the dressing, I blended plain yogurt, diced cucumber, garlic, lemon juice, salt, pepper, and dill. (Note: I didn't use olive oil). I tossed that with the cabbage blend.
To make this sandwich, I preheated the panini maker. Then, I spread the curried, lentil hummus on the flat bread. Over the hummus, I layered shredded, rotisserie chicken; the dressed cabbage blend; cucumber slices; and feta cheese. Then, I toasted it for a few minutes on the panini maker.
I really like this sandwich.