Avocado, Hummus and Veggie Sandwich

Everyday for lunch it’s the same old thing…salad, salad, salad. I love salads, don’t get me wrong. But day after day it is getting old. Today, being Sunday, I thought I’d try something different and boy did I hit the jackpot!! This sandwich is packed with good nutrition and has tons of flavor. Give it a try and tell me what you think. You could alter the veggies (shredded cucumber or zucchini for instance) or change the cheese (Feta or perhaps Boursin?). The opportunities are endless. I can’t wait until tomorrow’s lunch…I’m trying this in a wrap!!

In a small bowl, add roughly ⅓ cup of shredded carrots, ⅓ cup shredded iceberg lettuce, ¼ cup of very thinly sliced red onion and 5 sliced cherry tomatoes Add ¼ cup of salad dressing (I made a quick version of my own dressing, but any store-bought dressing you like will work here). Set aside to marinate, stirring occasionally.

Meanwhile, toast your bread–go healthy here: a good whole wheat or nut bread. Once toasted, spread the bottom slice with a thick layer of hummus and top with your vegetable mixture being careful not to pour the marinade on the sandwich as it will make the toast soggy. (I had some vegetables left over too.) Slightly push the vegetables into the hummus–it helps keep them in place. Next, place a thick piece of Cheddar cheese on top of the vegetables followed by the avocado slices. Sprinkle a little salt and pepper (or, as I like to use on everything, Crazy Jane’s Mixed Up Salt). Top with your final slice of bread, slice in half and eat away!! Now that’s a healthy sandwich!

Ingredients:

2 slices healthy bread, toasted
A healthy dollop of hummus (I used zesty lemon hummus but any flavor works)
⅓ cup shredded carrots
⅓ cup shredded iceberg lettuce
5 cherry tomatoes
¼ cup red onion, very thinly sliced
¼ cup salad dressing
1 thickly cut Cheddar cheese slice
3 slices of avocado
salt & pepper to taste

Tips for Success

The one thing that can ruin this sandwich is soggy bread, so a few small steps really help. Toast your bread well, until it is firm and golden, so it can stand up to the hummus and the dressed vegetables. When you lift the vegetables out of the bowl, use a slotted spoon or a fork and let the extra marinade drip back into the bowl first.

• Slice the onion paper thin. Thin slices soften in the dressing and taste mellow instead of sharp.
• Let the veggies sit. Even 10 minutes in the dressing makes a difference, and 20 is even better.
• Choose a ripe avocado. It should give slightly when you press it gently. Slice it right before building so it stays green.
• Use a serrated knife. A gentle sawing motion cuts through a tall stacked sandwich without squishing it.

Ingredient Swaps and Variations

This sandwich is really a template, so play with it. Any hummus works, from roasted red pepper to garlic to plain. Swap the iceberg for spinach or mixed greens, or add some shredded zucchini or cucumber to the bowl. Pepper jack, Swiss or provolone all stand in nicely for the Cheddar. If you want to try it as a wrap like I did, use a large soft tortilla, spread the hummus to the edges, layer everything down the middle and roll it up tight.

Make Ahead Tips for Lunch

If you are packing this for work or school, keep the parts separate until lunchtime. Store the marinated vegetables in a small container, the hummus in another, and the toasted bread wrapped on its own. The vegetables keep well in the refrigerator for up to 2 days. Slice the avocado right before eating, or squeeze a little lemon juice over it to slow down browning. Assemble when you are ready to eat and the bread stays crisp.

What to Serve With It

A cup of tomato soup or vegetable soup is a cozy pairing on a cooler day. In the summer I like a handful of chips, some fresh fruit or a simple pickle on the side.

Frequently Asked Questions

Can I make my own dressing for the vegetables?

Absolutely. A quick mix of olive oil, a little vinegar or lemon juice, salt and pepper works great. Any vinaigrette style dressing you have on hand is perfect.

How do I keep leftover avocado from browning?

Leave the pit in the unused half, brush the cut side with lemon or lime juice, wrap it tightly and refrigerate. Use it within a day.

Mandy

Avocado, Hummus and Veggie Sandwich

Toasted bread spread thick with hummus and piled with marinated carrots, lettuce, red onion and cherry tomatoes, Cheddar and avocado.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 1 sandwich

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 slices whole wheat or nut bread toasted
• 1 dollop hummus any flavor, I used zesty lemon
• 1/3 cup shredded carrots
• 1/3 cup shredded iceberg lettuce
• 5 cherry tomatoes sliced
• 1/4 cup red onion very thinly sliced
• 1/4 cup salad dressing homemade or store bought
• 1 thick slice Cheddar cheese
• 3 slices avocado
• salt and pepper to taste

Method

 

1. In a small bowl, combine the shredded carrots, shredded lettuce, red onion and sliced cherry tomatoes.
2. Add the salad dressing and set aside to marinate, stirring occasionally.
3. Meanwhile, toast the bread.
4. Spread the bottom slice with a thick layer of hummus.
5. Top with the vegetable mixture, leaving the marinade behind in the bowl so the toast does not get soggy. Press the vegetables lightly into the hummus to hold them in place.
6. Lay the Cheddar slice over the vegetables, then add the avocado slices.
7. Sprinkle with salt and pepper or your favorite seasoning salt.
8. Top with the second slice of bread, cut in half and serve.

Notes

Try it in a wrap, or switch up the veggies and cheese.