Feta and Roasted Pepper Panini with Rocket Pesto
This sandwich is packed with the bold, fresh flavours of the Mediterranean. A homemade pesto of peppery rocket, toasted almonds, lemon, garlic and parmesan goes on first, then roasted peppers, quick-pickled red onion and plenty of crumbled feta with dried oregano. It is a generous, satisfying vegetarian sandwich, good for a proper lunch or a light dinner, and most of it comes together while the onion sits in its quick pickle.
Feta and Roasted Pepper Panini with Rocket Pesto
A toasted panini layered with feta, roasted peppers, quick-pickled red onion and a homemade rocket and almond pesto. A fresh, Mediterranean-style sandwich for lunch or a light dinner.
Ingredients
- 50g rocket, washed and spun dry
- 20g toasted flaked almonds
- Zest and juice of ½ lemon
- 1 garlic clove, crushed or grated
- 1 tbsp grated parmesan, or vegetarian alternative
- 50ml good quality olive oil
- ½ red onion
- 100ml red wine vinegar
- 2 tbsp caster sugar
- 1 tsp salt
- 1 panini roll
- 150g roasted peppers (about 2), drained well on kitchen paper
- 100g feta
- 2 tsp dried oregano
- 1 fat garlic clove
- 2 tsp chilli jam (optional)
- A handful of extra rocket
Instructions
- Start with the onion as it needs time to pickle. Finely slice the red onion into half moons and put in a small bowl with the caster sugar, salt and red wine vinegar. Stir to combine and press the slices down so they are mostly submerged. Leave for at least 10-15 minutes while you make the rest.
- For the pesto, put the rocket in a food processor. With the motor running, slowly drizzle in the olive oil to help the rocket break down. Add the toasted almonds and blend again. Add the lemon zest and juice, garlic and parmesan, and blend until combined. Taste and season.
- Crumble the feta into a bowl and sprinkle with the dried oregano.
- Heat a non-stick frying pan over medium-high heat and toast the cut sides of the panini for 2-3 minutes, until golden. While still hot, rub the peeled garlic clove over the toasted insides.
- Spread 2 to 3 tablespoons of pesto over the bottom half of the panini. Layer on the roasted peppers, then the rocket. Squeeze the excess brine from the pickled onion and lay it over the rocket, followed by the feta, pressing gently so it holds. Spread the chilli jam over the cut side of the top half, if using. Close the sandwich, press together, slice and serve.
Nutrition Facts
Calories
825Fat
43 gCarbs
78 gSugar
22 gProtein
29 gApproximate values per serving
Ingredient Notes
Rocket
Rocket gives the pesto its peppery bite and a fresher, sharper edge than a classic basil pesto. Wash and spin it properly dry so the pesto does not turn watery.
Parmesan
Traditional parmesan is made with animal rennet, so it is not strictly vegetarian. A vegetarian hard cheese in its place keeps the whole sandwich suitable for vegetarians.
Almonds or pine nuts
This pesto uses toasted flaked almonds, which give a slightly sweeter, more rounded result and are slightly less expensive. Pine nuts are the classic choice and can be used in their place for a more traditional pesto. Toast whichever you use.
Feta
Buy feta blocks and crumble it yourself for the best texture. A full block has more flavour and a better crumble than pre-crumbled/cubed tubs.
Roasted peppers
Jarred roasted peppers are ideal here. Drain them well on kitchen paper before they go in, or the bread will go soft.
Chilli jam
The chilli jam is optional but adds a sweet heat that lifts the feta. A good shop-bought one is fine.
Kitchen Notes
Pickle the onion first
The onion needs at least 10 minutes in the pickle to soften and take on flavour, so start it before anything else and let it sit while you make the pesto and prep the rest.
Making the pesto
Drizzle the olive oil in with the processor already running. This helps the rocket break down into a smooth pesto rather than catching and turning patchy. The recipe makes more than one sandwich needs, simply because most food processors struggle to blend very small quantities.
Toast, then garlic-rub
Toast the cut sides of the panini until golden, then rub the raw garlic clove over them while they are still hot. The warm surface catches the garlic and leaves a subtle savoury layer under the filling.
Squeeze the onion
Squeeze the excess brine from the pickled onion before it goes on, so the sandwich stays sharp and bright rather than wet.
Variations
Different bread
Ciabatta, focaccia or a good sourdough all work in place of the panini. Choose something sturdy enough to hold the filling.
Switch the pesto greens
Basil is the classic, mellow pesto, and spinach makes a milder one. Rocket stays the most characterful choice.
Without the chilli jam Leave the chilli jam out for a gentler sandwich, or swap in a fig or red pepper relish for sweetness without the heat.
Serving Suggestions
How to serve
Best eaten soon after assembling, while the panini is still warm and crisp and the layers are distinct. Slice it on the diagonal so the filling shows.
What to serve alongside
A handful of olives or a few salted crisps is all it needs. For a fuller plate, serve it with a simple green salad dressed in lemon and olive oil.
Zero Waste
Leftover pesto
The recipe makes more pesto than one sandwich uses. It keeps in the fridge for a few days under a thin layer of olive oil, and is good stirred through pasta, swirled into soup, or spooned over eggs.
Pickle the whole onion
The brine will happily pickle a whole red onion rather than half, for no extra effort. The rest keeps in the pickle in the fridge for a couple of weeks, ready for other sandwiches and salads.
