Incredibly colorful and packed full of flavor, this loaded veggie sandwich is something to behold. Amping up store-bought hummus with avocado makes for an insanely tasty spread that you can use on all sorts of sandwiches throughout the week while marinating the raw zucchini slices softens is crunch and infuses it with flavor. If you’re packing this sandwich in the morning to take for lunch, even better. As the assembled sandwich sits for a bit, the flavors will be able to marinate further and the hummus will better bind the sandwich together—just be sure to toast your bread.
1/4 cup hummus
1 teaspoon fresh lemon juice (from 1 lemon)
1/2 ripe avocado, sliced, divided
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
2 (1 1/2-oz.) whole-wheat or multigrain bread slices, toasted
4 thick zucchini slices (about 2 oz.)
1 tablespoon extra-virgin olive oil
1/2 teaspoon chopped fresh oregano
1/2 ounce green leaf lettuce (about 3 leaves)
1/4 cup thinly sliced orange bell pepper
1/4 cup thinly sliced green bell pepper
1/4 cup thinly sliced jarred roasted red bell pepper
1/4 cup thinly sliced red onion
2 thick tomato slices (about 4 oz.)
How to Make It
Process hummus, lemon juice, half of the avocado slices, and 1/8 teaspoon each of the salt and black pepper in a miniature food processor until smooth, about 30 seconds. Spread bread slices evenly with hummus mixture.
Drizzle zucchini with oil, and sprinkle evenly with oregano and remaining 1/8 teaspoon each salt and black pepper.
Top 1 bread slice with lettuce, zucchini, bell peppers, roasted red pepper, remaining avocado slices, red onion, and tomato slices. Cover with remaining bread slice. Cut sandwich in half, and serve immediately, or wrap sandwich with plastic wrap, and chill until ready to serve, up to 2 days.
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