Welcome back to QCK!
Last week I shared a recipe for a really delicious garden veggie sandwich. It was full of great farmers market finds and a shmear of southwest avocado spread. This week I’m sharing a sandwich that’s slightly hardier, but just as delicious and still really healthy, also vegan so added bonus there.
This sandwich is another garden/farmers market fresh option. I got everything with the exception of the bread and hummus from the market. I often make my own hummus, but for this recipe I was feeling kinda lazy so I just picked some up from the store. My favorite brand is Baba’s Hummus, it’s so creamy and well seasoned. They’re also local to Minnesota, added bonus.
So the sandwich gets a big shmear of hummus, top and bottom, you can use whatever flavor you like. Then a layer of roasted red bell pepper for a sweet, slightly smokey, flavor and then a plethora of vegetables, I like heirloom tomatoes for some acidity, a little bit of red onion for a nice bite, cucumbers and mixed greens to lighten it up and add some crunch. Everything gets stuffed between to pieces of warm ciabatta, I love the nice crust and soft, spongy inside. You could also use a nice sourdough.
Substitutions and Add Ons
- Tomato can be substituted with sun-dried tomato or omitted.
- Lettuce can be replaced with alfalfa sprouts or micro greens of your choosing.
- Red Peppers can be raw or roasted.
- Ciabatta can be replaced with sourdough, cottage, baguette or a whole grain option.
- Hummus can be replaced with a southwest or pesto mayo.
- You can also add turkey, bacon, hot peppers, mayo.
Recipe
| Prep: 10 Min | Cook: 10 Min | Category: Lunch | Servings: 2 |
Ingredients
- 4 Slices of Ciabatta, toasted
- 1 Red Bell Pepper, stem and seeds removed, cut into 4 pieces
- 1 Tbsp Olive Oil
- 1/4 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 Small Cucumber, sliced
- 1-2 Hierom Tomatoes, sliced
- Mixed Greens
- 1/2 C Hummus
Directions
- Preheat oven to 425°F.
- In a small bowl, toss chopped red peppers with olive oil, salt and pepper.
- Place on a parchment lined sheet tray and bake for 10-15 minutes or until soft and some spots are slightly blackened.
- Remove from oven and place in a small bowl, cover with plastic wrap and set aside for 5-7 minutes to steam.
- Remove the peppers from the bowl and place on a cutting board or flat, clean surface.
- Using the back of a knife, remove the skin from the peppers.
- Assemble the sandwich by spreading a layer of hummus on each piece of bread, then placing desired amounts of each topping on the sandwich.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
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