This Panera-style Mediterranean Veggie Sandwich is one of those simple pleasures that just hits the spot—fresh, crunchy, creamy, and ready in about 10 minutes. It’s layered with hummus, crisp veggies, and a salty bite from feta (or tofu feta if you’re keeping it plant-based). I make this at home way more often than I care to admit, especially on days when I don’t feel like cooking but still want something wholesome and filling.
Why I Keep Coming Back to This Sandwich
I’ll be honest—anytime I find myself at Panera, I don’t even glance at the rest of the menu. Half of this sandwich with a bowl of black bean soup is my go-to order, every single time. And sometimes, when the day’s been a bit too long, I skip the “half” and just dive into the full sandwich.
What I love most is how balanced it feels. You’ve got creamy hummus, the crunch of fresh veggies, the saltiness of feta or tofu feta, all tucked between two slices of hearty bread. It’s comforting without being heavy.
At home, I tweak it depending on what I have in the fridge—but the core combo never fails. And it’s quick enough to whip up in between meetings or even as a packed lunch on busy days.
What You’ll Need (And a Few Handy Tips)
Here’s what I usually grab when making this sandwich. Most of it’s already in my kitchen, and I bet it’s in yours too.
Whole Wheat Bread:
Panera uses tomato basil bread, but honestly, it’s hard to find that exact version in stores. I go for a nice whole wheat or multigrain bread—something sturdy enough to hold all the fillings. Dave’s Killer Bread works great here. If you’re craving that tomato basil flavor, try a tomato wrap or flatbread and roll everything up into a wrap.
Hummus:
Store-bought or homemade—it all works. I change the flavor up depending on my mood. Roasted red pepper hummus gives it a sweet twist, while something like a jalapeño cilantro hummus adds a little kick.
Arugula:
Instead of Panera’s emerald greens, I go for arugula. It’s got that peppery bite I love. If arugula feels too strong for you, baby spinach is a milder backup.
Tomato:
Any tomato in season will do. I usually grab Roma tomatoes—they’re firm and slice neatly without turning the sandwich soggy.
Mini Cucumbers:
I always have a few in the fridge for snacking. Slice them lengthwise to fit the sandwich. They add the perfect crunch.
Roasted Red Peppers:
I get mine jarred from Trader Joe’s or wherever’s convenient. They add a sweet, slightly smoky layer to the sandwich. Panera uses peppadew peppers, but those are harder to find.
Tofu Feta (or Regular Feta):
If you’re skipping dairy, tofu feta is surprisingly easy to make at home. It gives the sandwich that salty tang without the cheese. But if you’re not vegan, go ahead and use crumbled feta.
Red Onion:
Thin slices are key. A few layers add a nice sharpness, but if onions aren’t your thing, just skip them..
How I Put It Together
Step 1:
Slice your tomato, cucumber, red onion, and roasted red pepper. Get everything prepped so the sandwich comes together smoothly.
Step 2:
Take one slice of bread and slather on a generous layer of hummus. Sprinkle some tofu feta (or regular feta) over the hummus. Then start layering—onion, red pepper, cucumber, tomato, and arugula.
Step 3:
Top it with the second slice of bread, press down gently, cut it in half, and that’s it. A bright, crunchy, satisfying sandwich that tastes just like the one from the café—maybe even better.
Real-Life Sandwich Tips That Make a Difference
Don’t overload it: I’ve done this more times than I can count—build a mountain of veggies, take one bite, and the whole thing falls apart. Keep the layers balanced so you get a bit of everything in each bite.
Slice veggies thin: It’s tempting to chop and toss things in, but thin slices really help with the texture and make the sandwich easier to eat.
Toast the bread if you want a bit of crunch: Especially if the bread feels too soft or fresh out of the bag.
Make It Your Way
This sandwich is super flexible. Some days I’ll throw in avocado slices. Other times I swap hummus for a herby cream cheese spread. It’s a great way to use up veggies from the fridge and works equally well as a wrap, open-faced toast, or stuffed into a pita.
How I Serve This Sandwich
I usually enjoy this with a cup of soup or a handful of baked chips on the side. If I’m packing it for lunch, I’ll wrap it in parchment paper, slice it in half, and tuck it into a reusable container with some grapes or baby carrots.
Storing Leftovers
It’s best made fresh, but if you want to prep ahead, just slice the veggies and store them separately. Assemble the sandwich right before eating so the bread doesn’t get soggy. If you’ve got leftover tofu feta, keep it in an airtight container in the fridge—it’ll stay good for a few days and works great in salads too.
Common Questions
Can I make this gluten-free?
Yep! Just use your favorite gluten-free bread. The rest of the ingredients are naturally gluten-free.
What’s a good hummus flavor for this?
Roasted garlic, lemon, or red pepper hummus are my top picks. But plain hummus works just fine too.
Can I make this in advance?
If you’re making it for lunch later in the day, keep the hummus and wet veggies away from the bread until it’s time to eat. Or line the bread with arugula first to create a barrier.
Panera Mediterranean Veggie Sandwich
This Mediterranean veggie sandwich is a quick and satisfying lunch inspired by the Panera classic—but made right in your own kitchen. Creamy hummus, crisp veggies, and salty feta come together between hearty whole wheat bread for a fresh, feel-good bite. It’s ready in just 10 minutes and perfect for busy days or light dinners.
Ingredients
- 2 slices whole wheat bread (or tomato basil bread for variation)
- ¼ cup hummus
- 2 tablespoons tofu feta or regular feta
- ⅛ cup thinly sliced red onion
- ½ roasted red pepper, thinly sliced
- ½ cup arugula
- 1 roma tomato, thinly sliced
- 1 mini cucumber, thinly sliced
Instructions
- Start by prepping your veggies—slice the tomato, cucumber, red onion, and roasted red pepper as thinly as you can for a neat, even bite.
- Take one slice of bread and generously spread the hummus over it. Crumble the tofu feta (or regular feta) on top of the hummus.
- Layer on the red onion, roasted red pepper, cucumber, and tomato slices. Add a big handful of fresh arugula to finish off the stack.
- Place the second slice of bread on top, press gently, and cut the sandwich in half. Serve immediately and enjoy every crisp, creamy bite.
Notes
- If you’re not following a vegan diet, feel free to use traditional feta cheese.
- This sandwich is also delicious when made as a wrap with tomato basil flatbread.
- Store any leftovers wrapped in foil or cling wrap in the fridge for up to 1–2 days—best enjoyed fres
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 501Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 50mgSodium 1051mgCarbohydrates 50gFiber 10gSugar 12gProtein 26g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
There’s something about this sandwich that feels like a little café moment at home. It’s fresh, flavorful, and ridiculously easy to pull together. Whether you’re looking for a quick lunch between Zoom calls or something light for dinner, this Panera-style Mediterranean Veggie Sandwich has your back.
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