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🍽️ Antipasti-Sandwich with Feta, Zucchini, Arugula and Onion Jam

445 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• thyme, fresh 10 g
• olive oil 4 tbsp
• sugar 1 tbsp
• salt pinch
• balsamic vinegar, light 2 tbsp
• zucchini 1 pc.
• pepper, black ground pinch
• baguette 2 pcs.
• mustard 1 tbsp
• cream cheese, plain 100 g
• arugula 50 g
• feta 200 g
• apple sauce 2 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Cut the onions in half and peel them.
3. 3. Slice the peeled onions into thin rings.
4. 4. Rinse the thyme sprigs under running water.
5. 5. Shake the thyme dry.
6. 6. Heat two tablespoons of olive oil in a pot over high heat.
7. 7. Sauté the onion rings together with sugar and salt for about three minutes.
8. 8. Deglaze the onions with balsamic vinegar.
9. 9. Add three tablespoons of water.
10. 10. Add about half of the thyme to the pot.
11. 11. Reduce the heat to a low setting.
12. 12. Let the onions simmer for about twenty minutes, stirring occasionally.
13. 13. Wash the zucchini thoroughly.
14. 14. Cut off the ends of the zucchini.
15. 15. Shave the zucchini into thin strips using a vegetable peeler.
16. 16. Place the zucchini strips in a bowl.
17. 17. Add two tablespoons of olive oil.
18. 18. Add the remaining thyme.
19. 19. Season the mixture with salt and pepper.
20. 20. Mix everything well.
21. 21. Place the zucchini on a baking sheet.
22. 22. Place the baking sheet in the oven for about fifteen minutes.
23. 23. Place the baguette in the oven about ten minutes before the zucchini is done.
24. 24. Bake the baguette for about ten minutes.
25. 25. Mix mustard and cream cheese in a small bowl.
26. 26. Season the cream cheese mixture with salt and pepper.
27. 27. Wash the arugula.
28. 28. Let the feta drain well.
29. 29. Slice the feta.
30. 30. Take the baguette and zucchini strips out of the oven.
31. 31. Let them cool down briefly.
32. 32. Remove the thyme sprigs from the onion jam.
33. 33. Stir the apple sauce into the onion jam.
34. 34. Cut the baguette in half.
35. 35. Slice the two halves horizontally.
36. 36. Spread the onion jam on one side of the bread halves.
37. 37. Spread the cream cheese and mustard mixture on the other side.
38. 38. Top the sandwich with the zucchini strips.
39. 39. Place the feta slices on top.
40. 40. Add the arugula on top.
41. 41. Close the sandwich.
42. 42. Serve the antipasti sandwich.

Nutrition per serving

• kcal: 445
• Protein: 14 g · Fett/Fat: 27 g · Carbs: 36 g