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RECIPE BY CARA MANGINI · PHOTOGRAPHY BY PAULETTE PHLIPOT
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
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Ingredients
  

  • 10-12 oz green cabbage, shredded
  • 4 cups packed de-stemmed kale leaves, very finely chopped
  • 1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
  • fine sea salt
  • freshly ground black pepper
  • 2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
  • 8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
  • 1 large avocado, pitted and cut into thin slices
  • 2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
  • Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

  • 1 tbsp plus 1 tsp Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup raw honey
  • 2 tbsp extra virgin olive oil
  • 1 1/4 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper

Pickled Onions

  • 1/3 cup apple cider vinegar (or wine vinegar)
  • 1/3 cup water
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 large red onion, sliced to 1/4 inch

Instructions
 

  • Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.
  • If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
  • Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.
  • Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.
  • Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.
  • NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette

  • Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions

  • Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.
  • Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.
  • Add additional water if needed, depending on how large your onion is.
  • Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.
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