Rainbow Veggie Sandwich at Home

Do you ever crave veggies in a sandwich?

This was me last week when I spotted this method on instagram. I’m pretty certain that I’ve never had a veggie sandwich but after first glance, I had to make it asap. Toasted focaccia layered with hummus, sprouts, roasted red pepper, speedy-pickled carrots, cucumber ribbons, thinly slice red onion, banana peppers and smashed avocado. Truly all of my regular things. And let me only tell you now, it did not disappoint.

The combination of toasted focaccia, crisp vegetables and garlicky hummus is pure savory magic.

For this Rainbow Veggie Sandwich Gather:

• focaccia – From-scratch or store-bought. 
• olive oil spray – Use avocado oil or olive oil spray.
• matchstick carrots – Store-bought will save you so much time.
• sugar – Lends sweetness and balances the vinegar and salt.
• fine salt – Enhances flavor.
• red pepper flakes – Adds a (particularly) little spicy kick and flavor.
• rice wine vinegar – Lends savory tang.
• hummus – From-scratch or store-bought.
• avocado (ripe) – I large avocado will yield about 1/2 cup or so.
• lemon juice – Or substitute with lime juice.
• kosher salt – Enhances flavor.
• sprouts – I used broccoli sprouts, but any will do. Or sub with micro-greens.
• roasted red pepper – Use kitchen-made or store-bought.
• persian cucumbers – Adds additional texture and fresh flavor.
• red onion – Lends savory and slightly sharp onion flavor.
• banana pepper rings – Adds additional subtle spice and briny flavor.
• Trader Joe’s green goddess seasoning – Or use a seasoning you like.
• freshly ground black pepper – Adds distinct bite and flavor.

Preheat your oven to 400°F (or 200°C).

Line a rimmed baking sheet with parchment and lightly spray with avocado oil or olive oil spray. Carefully slice a 16 ounce loaf of focaccia in half horizontally and lightly spray with oil. Bake on the middle rack of your preheated oven for 10 to 12 minutes.

Make The Short Pickle Carrots:

Meanwhile, in a bowl, measure and add 1 teaspoon sugar, 1/2 teaspoon kosher salt, a pinch of red pepper flakes (optional) and pour in 1/4 cup rice vinegar. Whisk well until sugar and salt have dissolved.

Add in 1/2 cup matchstick carrots and toss well to coat, then set aside.

Once the focaccia has toasted, carefully remove and let cool for about 5 minutes.

In the meantime, mash 1 large avocado with 1 tablespoon lemon or lime juice and a pinch of kosher salt. Thinly slice 1/2 of small/medium red onion and use a vegetable peeler to slice thin ribbons of 2 Persian cucumbers. Pat dry any excess moisture from the cucumber, roasted red peppers and 1/3 cup of banana pepper slices.

Note: For this, I only lay them out on paper towel/kitchen towel and place a second one on top and gently press.

To the top half of the bread, spread the mashed avocado and spread the bottom half with 1/2 cup hummus.

Top the hummus with about 3 ounces of sprouts or micro-greens.

Top the sprouts with roasted read peppers that have been patted dry. If making kitchen-made, you’ll need about 1 to 2 peppers, and if using store-bought, a 12 ounce jar will do.

Drain and discard the pickling liquids from the carrots and spread them evenly over the roasted red peppers.

Top with cucumber ribbons (that have also been patted dry) and the thinly sliced red onion.

Top with 1/3 cup banana peppers (that have been pat dry as well).

Lastly, sprinkle the avocado side with Trader Joes green goddess seasoning or seasoning blend of your choice and some freshly ground black pepper.

Place the top half of the sandwich onto the bottom half. Slice the sandwich into fourths and serve with potato chips, cut veggies or a side of your choice.

Click Here For More Sandwich Recipes!

Enjoy! And if you give this Rainbow Veggie Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Recipe was (barely) adapted from It’sAFlavorfulLife.com