# Bigilla Biż-Żejt Ftira (Vegan Maltese Sandwich) Source: https://www.malteserecipes.com/recipes/ftira-bil-bigilla/ Fill ftira with bigilla, kunserva, tomato, olives, capers and crisp salad. A vegan Maltese sandwich for two, using prepared bean dip. Prep time: 15 minutes Cook time: No cooking Servings: 2 people Tags: sandwich, ftira, vegan, vegetarian, no-cook ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 2 ready-baked ftira rolls (about 350-400g total), made without animal ingredients - 2 tbsp kunserva (concentrated tomato paste) - 1 tbsp olive oil - 160g prepared bigilla, made without animal ingredients - 1 large ripe tomato, thinly sliced - 30g pitted olives, roughly chopped - 1 tbsp capers, rinsed and drained - 1/2 small red onion, thinly sliced - 2 lettuce leaves, washed, dried and shredded - 6 fresh mint or basil leaves, torn - Black pepper to taste ## Instructions 1. **Prepare the salad**: Slice the tomato and onion, chop the olives, and rinse and drain the capers. Dry the lettuce well before shredding it. Tear the herbs. 2. **Spread the bread**: Split each ftira horizontally. Spread the cut surfaces with kunserva and drizzle with olive oil. Spread the bigilla across the bottom halves. 3. **Layer the filling**: Add the tomato, olives, capers, onion and herbs in even layers. Season with black pepper, then add the lettuce. Taste before adding any extra salt because the olives and capers are already salty. 4. **Close and serve**: Replace the bread tops and press gently. Cut in half and serve, keeping the filling level so it does not spill out. Bigilla makes a substantial plant-based filling for crusty bread. Here it sits under ripe tomato, olives and capers, with onion and lettuce for crunch. Kunserva and olive oil give the bread its biż-żejt flavour without needing tuna or cheese. ## Ingredient Substitutions Outside Malta Use a crusty sourdough roll or ciabatta and concentrated tomato paste. Check the bread and prepared dip ingredients for a vegan lunch. Our [bigilla recipe](/recipes/bigilla/) uses broad beans; making it from dried beans takes additional soaking and cooking time. If you cannot make or buy bigilla, hummus is a practical bean-spread alternative, but it changes the flavour. Keep the salad combination and describe it as a hummus filling rather than bigilla. ## Serving Suggestions Serve with a few extra olives or [kapunata](/recipes/kapunata/) on the side. For a shared platter, cut each ftira into quarters just before serving. ## Notes & Tips - Drain the capers and dry the lettuce to help the crumb keep its texture. - Spread the bigilla thinly across the whole bread rather than piling it in the centre. - If the onion is too sharp, soak the slices briefly in cold water, then drain and dry them. - For a packed lunch, refrigerate the dip and salad separately and assemble close to eating. Use the [ftira guide and filling planner](/ftira/#ftira-planner) to compare this with the tuna, cheese and warm fillings. ## Explore the collections - [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/) ## Serve with or cook next - [Bigilla and Ġbejna Ftira](https://www.malteserecipes.com/recipes/ftira-bil-bigilla-u-gbejna/): Try the bean dip with peppered cheese and sun-dried tomatoes. - [Bigilla (Traditional Maltese Bean Dip)](https://www.malteserecipes.com/recipes/bigilla/): Make the broad-bean spread ahead of this quick lunch. - [Kapunata (Maltese Vegetable Stew)](https://www.malteserecipes.com/recipes/kapunata/): Serve a vegetable side or try it as another bread filling.