Hummus & Pesto Veggie Sandwich
Garden fresh, healthy lunch option full of delicious vegetarian flavors.
Equipment
- 1 skillet (or toaster, or oven)
- 1 turner or spatula (for flipping bread)
- 1 chef's knife (for cutting peppers, cucumber, onions)
- 1 serrated knife (for cutting tomato)
- 1 cutting board (should be at least twice as big as your knife)
Ingredients
- 2 slices sourdough bread
- 4 tablespoons vegan butter (or margarine)
- ¼ cup traditional hummus
- 4-5 slices cucumber
- 3-4 thin slices large tomato
- 5-6 red onion, thin sliced rings
- 1 red bell pepper, julienne cut
- ½ cup carrots, shredded
- 1 cup arugula
- 2 tablespoons basil pesto (with or without parmesan)
Instructions
PREPARING THE BREAD
- Butter both sides of each bread slice.
- Add both slices to a skillet over medium-low for about 2-3 minutes. Use a turner or spatula to lift the bread. It should be golden brown. Flip each piece over and cook for about another 1-2 minutes. Remove and set aside.
PREPARING THE VEGGIES
- Wash all the veggies with cool water.
- Lay the pepper flat, with the inside face up. Working from one end to the other, make 1/2" slices. You'll need 5-6 slices for your sandwich. Set aside.
- With a chef's knife, slice 3-4 coins of cucumber. No thicker than 1/4" each. Then set aside.
- Next, slice off the top and bottom ends of the red bell pepper with a chef's knife. Make a vertical slice down the side, so that the pepper unrolls. Remove the seeds and trim off the white ribs, and discard.
- Take a red onion, peel off the dry outer layers and discard. Then cut the onion in half from the roots to the opposite end. Place one part on it's flat side. Cut the ends off. Then continue by cutting 3-4 thin slices per serving. Set aside.
- Finally, thinly slice the tomato 2-3 times per serving. Set aside.
ASSEMBLING THE SANDWICH
- Using a spoon or butter knife, spread a thick layer of hummus on one slice of bread.
- Spread the pesto liberally on the other slice.
- Add the onions, cucumbers, tomatoes, and bell pepper.
- Add shredded carrots and arugula.
- Finish by placing the pesto slice on top.