the prettiest vegetarian sandwich you’ll ever see.
a rainbow of leftovers
stuck with leftover vegetable scraps at the end of the week? instead of tossing them in a bowl for a less than satisfactory salad, try this grilled veggie sandwich! it’s flavorful and crispy, and will leave you feeling full, and energized to take on the rest of the day!
sandwich ingredients
- sourdough bread – my favorite type of bread for sandwiches, but any bread would work for it really~
- red pepper hummus – read below for the homemade recipe i use!
- tomato – thinly sliced
- red cabbage slaw – see below
- avocado – sliced or mashed
- mozzarella – slices would be best to ensure easy and even melting
- lettuce – iceburg, romaine, or butter lettuce for the most satisfying crunch
- garlic aioli sauce – i saved a container from a previous takeout order, but you can buy it at the store or even make your own at home!
- olive oil – for pan toasting
homemade roasted red pepper hummus
i was inspired to make this sandwich after blending my own hummus at home last week. if you read my roasted tomato pasta recipe post, i’ve been looking for new ways to get use out of my KitchenAid blender. i’m currently working through a Costco supply of canned chickpeas, so i knew hummus was on the horizon. to make the red pepper hummus, i used this recipe from Inspired Taste. simple and straightfoward, and only took 10 minutes to make!
red cabbage slaw
to make a quick, crunchy cabbage slaw you’ll need:
- 1/2 head red cabbage thinly sliced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- salt & pepper to taste
prepare ahead of time so you can eat the sandwich immediately!
- Wash and thinly slice (or shred) cabbage. Add to a large mixing bowl with olive oil, red wine vinegar, honey, salt & pepper to taste.
- Allow to chill in the fridge at least 30 minutes before serving.
how-to:
sandwich assembly — spread hummus on one side of an untoasted bread slice and garlic aioli on the other. layer ingredients in the following order: hummus, tomato, avocado, mozzarella, red cabbage slaw, lettuce, garlic aioli.
add olive oil to a skillet over medium high heat. toast one side of the sandwich, applying pressure from the top, for 2-3 minutes or until the bread is golden brown and crisp. carefully flip and toast the other side, another 1-3 minutes until cheese is melted.
rainbow veggie sandwich
Ingredients
red cabbage slaw
- 1/2 head red cabbage thinly sliced
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- salt & pepper to taste
sandwich
- 2 slices sourdough bread
- 2 tbsp red pepper hummus
- 1/4 tomato thinly sliced
- 1/4 cup red cabbage slaw
- 1/2 medium avocado sliced
- 1 slice mozzarella
- 1 lettuce leaf
- 2 tbsp garlic aioli
- 1 tbsp olive oil
Instructions
red cabbage slaw
- Wash and thinly slice (or shred) cabbage. Add to a large mixing bowl with olive oil, red wine vinegar, honey, salt & pepper to taste.
- Allow to chill in the fridge at least 30 minutes before serving
sandwich
- Assemble the sandwich on two untoasted pieces of bread. Spread hummus and garlic aioli on opposite slices. Layer ingredients in the following order: hummus, tomato, avocado, mozzarella, red cabbage slaw, lettuce, garlic aioli.
- Add olive oil to a skillet over medium high heat. Toast one side of the sandwich, applying pressure from the top, for 2-3 minutes or until the bread is golden brown and crisp. Carefully flip and toast the other side, another 1-3 minutes until cheese is melted.
