Ultimate Veggie Sandwich
This Ultimate Veggie Sandwich boasts a thick slice of tomato, slabs of sage derby, pickled watermelon radish, creamy avocado wedges, a rainbow of micro greens, and crisp gem lettuce sandwiched between two slices of multigrain bread slathered with roasted red pepper hummus.
Equipment
- 1 mandoline
- 1 blender or food processor
- 1 small pot
- 1 Small Baking Sheet
Ingredients
Roasted Red Pepper Hummus
- 1 cup dried chickpeas
- ½ tsp baking soda***
- 2 shepherd peppers **** halved and deseeded
- ½ cup tahini room temperature
- 1 clove garlic peeled
- 1 lemon ***** juiced
- 1 tsp salt
- 2-4 tbsp ice water
- 1 tbsp olive oil
- 1 tsp sesame oil
Pickled Watermelon Radish
- 2 watermelon radishes sliced thin on a mandoline
- ½ cup white vinegar
- ½ cup water
- 1 tbsp granulated sugar
- 1 tsp salt
Ultimate Veggie Sandwich
- 4 slices honey oatmeal bread toasted
- ½ cup Roasted Red Pepper Hummus see above
- 1 head gem lettuce leaves seperated
- 2 mini cucumbers sliced
- 1 large heirloom tomato sliced thick
- 100g (3.5oz) sage derby sliced thick
- 12-14 slices pickled watermelon radish see above
- ½ cup mixed microgreens
- 1 avocado pitted, peeled, and sliced
Instructions
For the Hummus
- Place the dried chickpeas in a bowl and cover with water. Let soak for 8 hours or overnight.1 cup dried chickpeas
- Drain the soaked chickpeas and place them in a small pot. Cover them with cold water and add the baking soda. Bring the chickpeas to a boil and reduce to a simmer. Let cook for 20 minutes or until very tender. Drain the chickpeas and rinse them under cold water. Set aside.½ tsp baking soda***
- While the chickpeas are cooking, arrange the peppers on a baking sheet lined with parchment paper, cut side down. Place them under the broiler and cook until the skin blisters and turns black. About 15 minutes. Set the peppers aside to cool.2 shepherd peppers ****
- When the peppers are cool enough to handle, peel the skin away. Place the peeled peppers in a food processor and add the tahini, garlic, lemon juice, and salt. Blitz until very smooth.½ cup tahini, 1 clove garlic, 1 lemon *****, 1 tsp salt
- Scrape down the sides of the food processor and add the chickpeas and blitz again. Slowly stream in the olive and sesame oil. Stream in the ice water until the hummus reaches your desired consistency. Transfer the finished hummus to a bowl and set it aside.2-4 tbsp ice water, 1 tbsp olive oil, 1 tsp sesame oil
Pickled Watermelon Radish
- Place the radish in a jar and set it aside.2 watermelon radishes
- In a small bowl whisk to combine the water, vinegar, salt, and sugar. Pour the mixture over the radish and let pickle at room temperature for a minimum of 2 hours. Or let pickle in the fridge overnight.½ cup white vinegar, ½ cup water, 1 tbsp granulated sugar, 1 tsp salt
For the Sandwiches
- Spread the hummus on all four slices of the toasted bread. Top the bottom slices with a few gem lettuce leaves followed by the cucumber slices. Top the cucumber with a slice of tomato, two slices of sage derby, pickled radish, micro greens, and avocado. Finish with a few additional gem lettuce leaves and place the remaining slices of toast on top.4 slices honey oatmeal bread, ½ cup Roasted Red Pepper Hummus, 1 head gem lettuce, 2 mini cucumbers, 1 large heirloom tomato, 100g (3.5oz) sage derby, 12-14 slices pickled watermelon radish, ½ cup mixed microgreens, 1 avocado
- Wrap the finished sandwiches snugly in parchment paper and slice them in half. Serve immediately with extra hummus on the side.
Notes
** This recipe makes two sandwiches but you will have a lot of leftover hummus and pickled radish left. Embrace it - it's a blessing.
*** The baking soda helps break down the skin on the chickpeas, resulting in a smoother hummus.
**** Feel free to use red bell peppers.
***** Have an extra lemon on hand incase you want to add a little more at the end.