Ravinia 2026 Issue 4

GreekSaladSandwicheswithWhippedRed-Pepper Feta ( Makes sandwiches ) BY SHAY SPENCE Food writer Shay Spence lives in Key West, and claims “a beach day without sandwiches is not a proper beach day at all.” e same can be said for a Ravinia evening on the Lawn, and for that, his Greek salad-inspired sandwich, from his new cookbook Meals You Can’t Mess Up , is a pretty perfect pick. Some tips from Spence for sandwich success: skip the turkey if you want to keep it strictly veggie, though a mild turkey can help tame the bold avors from the feta and tapenade. And to make these bites portable for your trip to Ravinia, “use the crustiest rolls you can nd,” says Spence, “to soak up the avor without getting soggy.” Find more recipes from Spence in Meals You Can’t Mess Up , out on September . ( ) feta, preferably packed in brine ( Note: It is creamier, so it will yield a smoother whipped feta. If you’re using dry or pre-crumbled feta, you may need to add a splash of milk to get that consistency. ) large slices of roasted red bell pepper, roughly chopped garlic clove, roughly chopped dried oregano, plus more to serve olive oil, plus more to serve ⅓ kalamata olive tapenade crusty sandwich rolls ( ) sliced turkey plum tomatoes, sliced medium cucumber, sliced small red onion, thinly sliced Kosher salt, to serve 1. To a food processor, add the feta, roasted red peppers, garlic, oregano, and olive oil. Pulse until smooth. 2. On one side of the sandwich rolls, spread the whipped feta; on the other side, spread the olive tapenade. 3. Assemble the sandwiches with the turkey, tomatoes, cucumber, and onion. Drizzle with the olive oil, a pinch of salt, and more oregano before serving. Reprinted with permission from Meals You Can’t Mess Up by Shay Spence, © Shay Spence. Published by DK, a division of Penguin Random House, LLC. Shay Spence RAVINIA.ORG • RAVINIAMAGAZINE 17 ROMIBURIANOVA