Go Greek for Lunch With Marinated Feta and Turkey Sandwiches

For this summery sandwich, treating the feta slabs like a protein and marinating them in an aromatic, fruity blend of olive oil, vinegar, Calabrian chiles, and coriander seeds infuses the cheese with acidity and floral heat. While the tangy feta absorbs the vibrant flavors of the marinade, it also tenderizes the red onion slices and mellows their sharp astringency. You can also make a vegetarian version of this sandwich by omitting the sliced turkey.

Are all feta blocks sold in brine?

Not all feta blocks are sold in brine. Some brands wrap their feta in plastic, while others package it in a container without brine. Feta is often sold in a saltwater-based brine for a few reasons: to prevent early spoilage and keep the cheese fresh; to retain moisture; and to enhance its signature tangy, salty flavor. Leftover feta brine can be used in a variety of ways, like tenderizing grilled chicken or to add acidity to a vinaigrette or dressing.

How spicy are Calabrian chilies? 

The spiciness of Calabrian chiles is generally considered medium, comparable to cayenne pepper, with a heat level ranging from 25,000 to 40,000 Scoville heat units. Along with heat, they also have smoky and fruity notes. 

Notes from the Food & Wine Test Kitchen

There are two bread options for this sandwich: ciabatta or focaccia. Ciabatta has a chewier crust but a softer interior, while focaccia has a softer, more pillowy texture overall. The bread should be soft enough to absorb some of the marinade while maintaining its structure without becoming soggy. If you plan to use store-bought focaccia, it’s best to choose a milder flavor, such as olive oil and sea salt, so it doesn’t compete with the marinated feta.

Make ahead 

Cover and store marinated feta in an airtight container in the refrigerator for up to two weeks.