Juicy vegetable sandwich

Name: Juicy vegetable sandwich
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Red prayers (package; vacuum-packed); 1 red pepper; 1 red onion; 7-10 Tbsp ¼ bunch of chives; 125 g Feta; 1 TABLESPOON Olive oil; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 4 round pitta breads

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Red prayers (package; vacuum-packed)
1 red pepper
1 red onion
7-10 Tbsp ¼ bunch of chives
125 g Feta
1 TABLESPOON Olive oil
2 TABLESPOONS Cider vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
4 round pitta breads

Directions

1
For the filling, dab the beetroot and cut it into small cubes (be careful, it stains strongly! Wear disposable gloves). Clean, wash, quarter and cut the bell peppers into thin strips. Peel and finely dice the onion.
2
Wash the chives, shake dry and cut into fine rolls. Crumble the feta.
3
Mix red beetroot with chives, oil, vinegar and onion. Season to taste with salt, pepper and a little sugar. Fold in feta cheese.
4
Warm the bread in the toaster, cut it open at the mark and fill it with the vegetables. Grill in a hot grill pan (or a coated pan) from both sides for 4-6 minutes, weighting down with a pot.
5
Serve immediately. Arugula salad is delicious with it.