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.
Ingredients
Units
Scale
- 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.
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or silicone baking mat.
- 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.
- 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.
- Use a paper towel to pat excess moisture from 1-2 roasted red peppers and ⅓ cup sliced pepperoncinis.
- 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