The Pesto and Hummus Veggie Sandwich, along with a chickpea salad, were the first sandwiches I had when I became a vegetarian. But that’s not why this one stands out to me. This recipe actually reminds me of my grandpa and his huge backyard garden.

My grandpa was a kind, hard working man. He loved to tell stories and didn’t mind arguing either. I remember sitting patiently as he told stories. He’d get frustrated in his later years, trying to recall all the facts. It was really important that he shared accurate details. Often, I found that once he recalled them, if he could, the info was extraneous. But to my grandpa, he drew great satisfaction from telling the story just how he remembered. I hope you don’t mind if I do the same here.

My grandpa, a WWII and Korean War vet, provided for his family working for the electric company, driving trucks and operating machinery. My grandma, his better half, was a lifelong educator as a teaching assistant at the local elementary school. Together they had a humble one-story home where they raised their seven children from the 1940’s to the 1980’s. They even opened their home to exchange students from Brazil and Japan. Their love was the glue that held our family together and influenced future generations.

Later in life, my grandpa installed and nurtured a vegetable garden in their backyard. I remember it as a place of great meaning and tranquility for him. So often when I would visit, he would be deep in the tall corn and bean stalks, down on his knees, planting, weeding, or plucking a few tomatoes from their stems. The garden embodied the Serenity Prayer essential in my grandpa’s victory over alcoholism, which took so many years away from both him and his family. I only knew him as a man full of life, but I guess it wasn’t always that way.

“God, grant me the serenity to accept the things I cannot change,
courage to change the things I can,
and wisdom to know the difference.”

For this reason, the garden was a miraculous place which gave my grandma back her husband, his children got their dad, and I got a grandpa.

Ironically, I remember the vegetables coming from the garden not being my favorite. But you have to understand, I was just a kid. To me, vegetables were yucky. They were the complete opposite of the junk food I loved. What I didn’t realize at the time, was that all the dishes my grandmother made, that we all enjoyed so much, came from that vegetable garden.

Today, when I shop at the grocer or farmer’s market, I have a whole new appreciation for what grandpa nurtured all those years ago. This sandwich recipe is made up of veggies that could have come from his very own garden and that’s special to me. It connects us, especially as he has passed and I find myself getting older and raising a family of my own.

My grandpa, Jim Beatty, would have been 100 years old at the time of this post. Both he and my grandma, Norma Jean Beatty, have been gone for quite some time. But their love, kindness, stories, wisdom, and food will forever be linked to who I am today and their great grandchildren tomorrow.

How this Pesto and Hummus Sandwich Came to Be

The inspiration for the Pesto and Hummus Sandwich came from a remarkable “pay-what-you-can” café in Raleigh called A Place at the Table. Great food and volunteer staff combine to create a rare, much needed, community experience. Click the link to find out more about how a little thoughtfulness can go a long way toward treating people of all walks of life with dignity. On their site, there are opportunities to donate to the cause as well.

I picked up this meal idea while searching for tasty, satisfying and healthy vegetarian or vegan sandwiches. Hummus and pesto wrapped around red bell pepper, tomato, cucumber, and red onion make this a fresh menu addition that I enjoy from time to time, or when I want to eat clean.

While I enjoy the fresh veggies (which I now appreciate very much), it’s the flavorful combination of basil pesto and chickpea hummus that I love on this sandwich. The creamy hummus and herbaceous, oily pesto taste so wholesome, enticing me to come back for more.

The original restaurant version of this sandwich is made on toasted sourdough bread, and uses roasted red peppers and vegan pesto. I’ll provide a sourdough version, but also one with healthier Arnold’s Multigrain bread as well. I’ll also present options for both jarred roasted red peppers and fresh cut peppers. Finally, my basil pesto does have some parmesan cheese included, so it’s not vegan. But here’s a quick homemade version you may like to try. I think that you will appreciate the fresh ingredients and how quickly it all comes together.

Pesto and Hummus Veggie Sandwich Ingredients

Sourdough Bread – Toasted sourdough is the way to go with this sandwich. It looks and tastes great with these ingredients. Of course multigrain and whole wheat bread will boost the nutrients. I’ve also used everything bagels.

Basil Pesto – I used a pre-made traditional basil – parmesan – olive oil mix for this recipe. But I also really like sun dried tomato pesto too! How about spinach with sunflower seeds for a vegan variety?

Chickpea Hummus – I really prefer homemade hummus, but opted for store bought with this recipe. I’m quite pleased with the result. I’d also consider roasted red pepper or garlic flavored hummus.

Red bell peppers – The original recipe calls for roasted red peppers. Those are available in a jar or you can make them yourself with an oven or grill. I opted for fresh red bell peppers, but I think yellow or orange would have worked great too.

Fresh Tomatoes – Any big, beautiful tomatoes you have will work. Slice them thin or make them the highlight of the sandwich with thick, juicy slices. Tomatoes are way better in the heart of summer, and so is this recipe. But it’s tasty any time.

Red Onions – I cut mine thin and put a lot on. But you could also cut them into thick, whole rings which would also be great. Actually, I kinda wish I had done that. Another terrific choice is pickled red onions, which offer some tang to each bite and that vibrant pink color.

Cucumbers – I cut thick coins for my sandwich, but you can do it however you’d like. I’ve cut them lengthwise, which allows the cuke to cover the whole slice of bread. Pickled cucumbers would be a great alternative here.

Baby Arugula – Any greens work here, but arugula is true to the original recipe. I’ve also tried this with leafy romaine and baby spinach.

FAQ for Pesto and Hummus Veggie Sandwich

How can I make this recipe vegan?

This sandwich can easily become vegan. Just be careful to use pesto without cheese, and bread without eggs or other dairy.

Do different veggies work with this recipe?

Of course! Go with what’s seasonal for best results. While I used fresh veggies, you could add roasted veggies instead. Try adding avocado slices or other fruit, like apples. Also consider different veggies in your pesto or hummus. Now that’s interesting.

Are pickles a good idea for this sandwich?

That’s a great idea! In fact, I would love for you to try this with pickled red onions, cucumbers, or jalapenos. How about something more daring like Chow Chow or Kimchi? It would evolve into something else completely, but it’s all in the name of flavor!

Did you make this recipe? Share your experience with us in the comments below and photos on Instagram @TheFlavorFanatic1.

More Lunch Recipe Favorites:

CAVA Inspired Roasted Veggie Bowl (UPDATED!)

Sopa Tarasca with Jalapeno Corn Fritters

Sweet Potato Bisque with Crispy White Beans