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MEDITERRANEAN VEGGIE SANDWICH

head on view of sliced and stacked mediterranean veggie sandwich with red peppers on a marble serving tray.

5 from 2 reviews

What to do with roasted bell peppers? Added warm or at room temperature, they make great additions to this healthy and delicious Mediterranean Veggie Sandwich!

Ingredients

Scale
  • 4 slices of bread (toasted or not), use your favorite
  • 1/41/3 cup hummus (regular, sun-dried tomato or roasted red pepper works too)
  • 1 avocado, mashed or sliced
  • leafy greens of choice
  • 1 tomato, thinly sliced
  • 1 cucumber, thinly sliced lengthwise and cut to width of bread
  • 2 roasted red bell peppers, make your own or purchase in jars
  • 1/4 red onion, thinly sliced
  • 68 fresh basil leaves
  • salt + pepper, to taste

Instructions

How to roast red 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.

Prep: Gather your ingredients and prepare the veggies, make everything handy.

Bread: Just before assembling your sandwiches, get your bread ready, if toasting go ahead and do so.

Assemble: Spread 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!

Makes 2 sandwiches

Store: Sandwiches can be stored in the refrigerator for up to 1 – 2 days. These are best eaten within 24 hours.

Notes

Make this gluten-free by using gluten-free bread.

Nutritional values are estimates only. See our full nutrition disclosure here.