Hello, my foodie friends!
I’d like to introduce you to my new favorite sandwich!
I’ve been putting together recipes specifically to go with the recently shared guide on How To Roast Bell Peppers. I have tons of roasted bell peppers stored away from putting the guide together. Whether you’re roasting a large batch to store or just making a few to use right way, we’ll need a way to use them up. If you haven’t already seen the first recipe, Pasta & Peas + Red Pepper Romesco, in the series, do be sure to check it out. It’s delicious!
Now, let’s talk about this sandwich!
The cast of characters includes roasted bell peppers, crisp cucumbers, juicy tomato, onion, and basil all piled between your favorite bread with hummus and avocado. Oh, and don’t forget a sprinkle of mineral salt and freshly cracked pepper. It won’t be quite complete without it. What you when you all these together is a sandwich full of flavor and just as filling.
There isn’t too much here to change up. Of course, you can omit anything you like. For the hummus, with so many different flavors out there these day, go bold with flavors or keep it simple with the classic. I used a roasted garlic hummus and it was delicious!
Spread your hummus on one slice, or both if you like, and 1/2 smashed avocado on the other. The avocado can easily be mashed with the back of a fork right in its skin. Add sliced avocado if you prefer.
Start layering the bottom slice with your leafy greens and tomato slices.
Then finish off with the cucumber, bell pepper, red onion, optional basil and sprinkle of mineral salt and fresh cracked pepper. Slice in half and enjoy this totally awesome sandwich!Print
ROASTED RED PEPPER + HUMMUS + AVOCADO SANDWICH
What to do with roasted bell peppers? Added warm or at room temperature, they make great additions to sandwiches! You’ll find lots of texture and flavor in this one.
- favorite bread (toasted or not)
- roasted garlic hummus (regular, sun-dried tomato or roasted red pepper works too)
- avocado, mashed or sliced
- leafy greens of choice
- 1 tomato, thinly sliced
- 1 cucumber,thinly sliced lengthwise and cut to width of bread
- roasted red bell peppers, 1 per sandwich (make your own or purchase in jars)
- red onion, thinly sliced
- basil leaves, optional
- mineral salt & fresh cracked pepper, to taste
If roasting your own bell peppers, preheat oven to 475 degrees F. Cut peppers in half, remove stems and seeds, place baking sheet lined with a Silpat or parchment paper cut side down. Roast on middle rack for 40 minutes, rotating baking sheet 180 degrees after 20 minutes. Peppers are ready when blackened and blistered. Using tongs place hot peppers in a bowl and cover with a large plate, let steam for 30 minutes. Once cooled, peel skin away from bottom to top. Discard peels. Peppers are now ready to be used. For more detailed instructions (with pictures) see my guide, How To Roast Bell Peppers, for different methods of roasting and storing peppers.
Gather your ingredients and prepare the veggies, make everything handy.
Get your bread ready, if toasting go ahead and do so.
Start with spreading hummus on one slice of bread. Take the back of a fork and mash 1/2 avocado in its skin. Spread avocado on the other slice. Layer with the leafy greens, tomato, cucumber, red bell pepper, onion, basil and a sprinkle of mineral salt & fresh cracked pepper.
Slice in half and enjoy!
This is more of a template than a recipe which is why there isn’t any amounts called for. Use ingredients to your liking. If you have any questions free free to ask them in the comments.
Make this gluten-free by using gluten-free bread.
Nutrition facts are calculated using 2 slices bread, 3 tablespoons hummus, 1/2 avocado, 1/4 tomato, 1/8 cucumber, 1 bell pepper, 1/8 red onion, 1/8 cup basil leaves.