Ultimate Rainbow Veggie Sandwich with Hummus and Avocado

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If you need a fresh, colorful veggie sandwich that actually fills you up, this rainbow sandwich is it. Layers of creamy hummus, smashed avocado, crunchy pickled carrots, cucumber ribbons, roasted red peppers, pepperoncini, and sprouts get stacked into toasted focaccia for a sandwich that’s bright, flavorful, and very satisfying. It’s perfect for lunch, picnics, or an easy no-cook dinner.

Hot take: sandwiches don’t need lunchmeat.

I mean, I do really like this chicken sandwich that I just posted BUT, I’m equally tickled with a sandwich that has a pile of veggies a mile high.

My sister used to follow a very strict plant-based diet, and this is the sandwich I’d always make us for lunch (still do, actually). And even though I know the recommendation to avoid lunchmeat when pregnant is totally outdated, I still avoided it while pregnant, and vegetarian sandwiches were in the consistent rotation. I wasn’t particularly feeling the salads while pregnant, so this was a great way to get in a ton of veggies while still feeling like it was a hearty, satisfying meal.

A couple keys here:

1) good bread. I love focaccia or any type of flatbread. Here’s the thing, if you do use a loaf of focaccia, invite some friends over because this recipe makes sandwiches for a crowd. Alternatively, you can lob off a piece of the focaccia and make a single serving!

2) layering. Make sure to layer the drier items (like the sprouts) nearer the bread and the wetter items in the center, so it doesn’t make the bread soggy. Additionally, be sure to pat moisture from the cucumbers, peppers and pepperoncinis so they don’t weigh down the sandwich.

3) toasting. Don’t forget to toast the bread! A nice toasty bread will stand up to our mountain of veggies.

This is a lovely everyday lunch or dinner sitch, but I’d be remiss if I didn’t make a plug for entertaining. Whenever I find myself in a situation where I need to feed a crowd (birthday parties, before a recital or show, in between holiday events), I like to make 2-3 large focaccia sandwiches. For the meat-eaters, I make this version with chicken and sun-dried tomato aioli and for a vegetarian option, I make this rainbow sandwich! Both of them are such crowd-pleasers, and it’s so much easier to knock out a large sandwich that you can divide into portions than try to bulk-make sandwiches. Ya know?

I know y’all are gonna love this one, enjoy!

What You’ll Need to Make Rainbow Vegetable Sandwiches

• bread: focaccia or a thick-style flatbread that you can slice lengthwise. I love the Trader Joe’s Parmesan tomato focaccia or the caramelized onion focaccia (pictured here).
• olive oil: for toasting and drizzling
• hummus: choose a flavor that you love! For the pictures and videos here, I’m using Ithaca lemon garlic hummus.
• veggies: I mean choose your journey here. I recommend carrots, cucumber, red onion, roasted red peppers, sprouts, avocado and pepperoncinis!
• seasonings: you’ll need vinegar for pickling, salt, a pinch of sugar, red pepper flakes (optional) and you’re favorite all-purpose seasoning. I like the Green Goddess seasoning from Trader Joe’s.

Slice the focaccia horizontally into two large slabs. Place them cut-side down on the tray, drizzle with olive oil, and toast for 8 to 10 minutes until lightly golden.

In a small bowl, toss the shredded carrots with white wine vinegar, sugar, and half of the salt. Set aside so they soften and lightly pickle.

Mash the avocado in a bowl and mix with lemon juice and a generous pinch of salt.

Use a vegetable peeler to shave the cucumbers into ribbons. Pat them dry with a paper towel and season lightly with salt. Pat excess moisture from the roasted red peppers and pepperoncinis so the sandwich doesn’t get soggy.

Spread the hummus on the bottom half of the focaccia and the smashed avocado on the top half.

Layer the sandwich: sprouts, roasted red peppers, pickled carrots, cucumber ribbons, red onion, and pepperoncinis.

Season generously with your favorite seasonings and finish with a drizzle of olive oil.

Place the top half of the bread on and slice into portions. Serve immediately.

FAQs

Time for a sandwich party!

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Ultimate Rainbow Veggie Sandwich with Hummus and Avocado

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• Author: Erica Baty
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 23 minutes
• Yield: 8 small sandwiches, 4 larger sandwiches 1x
• Category: Lunch, Sandwich
• Method: Assemble
• Cuisine: American
• Diet: Vegan

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Description

Huge, beautiful, rainbow sandwich layered with hummus, avocado, crunchy vegetables, sprouts, and toasted focaccia. A colorful, healthy veggie sandwich that’s easy to make for lunch or sharing.

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Ingredients

Units USM Scale 1x2x3x

• 1 14oz loaf focaccia bread
• olive oil
• 1/2 cup hummus
• 1/2 cup shredded carrots
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon sea salt, divided
• 1 large avocado, mashed
• 1 tablespoon lemon juice
• 1–2 cups sprouts or microgreens
• 1–2 roasted red peppers
• 2 Persian cucumbers, shaved into ribbons
• 1/2 small red onion, thinly sliced
• 1/3 cup sliced pepperoncinis
• seasonings of choice: pinch of red pepper flakes, green goddess seasoning, toasted sesame seeds, flaky sea salt, freshly cracked pepper, etc.

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Instructions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat.
2. Place the focaccia on a cutting board and use a serrated knife to make a horizontal slice all the way through, cutting the loaf into two thin, equal slabs. Slice the loaf flat on the cutting board; don’t try to stand it up to cut through. Place the pieces face up on the baking tray* (see note) and drizzle with olive oil. Toast for 10 minutes until lightly golden brown.
3. In a small bowl, toss ½ cup shredded carrots with ¼ cup white wine vinegar, 1/4 teaspoon salt and 1 teaspoon sugar, set aside. Smash the avocado and season with 1 tablespoon lemon juice and a pinch of salt. Use a vegetable peeler to slice the cucumbers into long ribbons. Pat away some of the moisture with a paper towel. Season with a pinch of salt.
4. Use a paper towel to pat excess moisture from 1-2 roasted red peppers and ⅓ cup sliced pepperoncinis.
5. Spread ½ cup hummus on the bottom half of the bread and the smashed avocado on the top half of the bread. On top of the hummus layer: sprouts, roasted red pepper, shredded carrots (discard excess pickling liquid), cucumber ribbons, thinly sliced red onion and pepperoncinis. Season with your heart, using your desired seasonings- I like a pinch of red pepper flakes, green goddess seasoning, flaky sea salt, black pepper and an extra drizzle of good quality olive oil. Place the top half of the focaccia on the sandwich and cut into slices. Serve immediately.

Notes

Focaccia bread: if you are using the tomato Parmesan or caramelized onion focaccia loaves from Trader Joe’s (which is what I use), flip the top half of the loaf halfway through the cooking time so both sides get toasted. I do this because I like the cheese/veggies on top to toast as well!

Refer to above blog post for step-by-step photos, additional recipe thoughts, serving suggestions and more!

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Nutrition

• Serving Size: 1/4 sandwich
• Calories: 417
• Sugar: 7 g
• Sodium: 834.6 mg
• Fat: 14.3 g
• Carbohydrates: 59.9 g
• Fiber: 7.5 g
• Protein: 12.4 g
• Cholesterol: 0 mg

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