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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I order this delicious sandwich in a local deli. For the spinach hummous in the original recipe, I substituted baby spinach leaves and regular hummous. Serve on your favorite bread: cracked wheat, multi grain, marbled rye, whole wheat sourdough, etc. Proportions are estimated. Ingredients:
4 slices bread, your choice |
hummus or soy mayonnaise, for spreading |
1/2 cup baby spinach leaves |
1 small roma tomato, sliced |
1/4 cup brown button mushroom, thinly sliced |
6 slices cucumbers |
4 -6 red onions, slices |
4 slices green bell peppers |
1 tablespoon tamari roasted sunflower seeds |
1/2 avocado, peeled, pitted, thinly sliced |
2 tablespoons raspberry vinaigrette dressing (homemade or your favorite store brand) |
cracked black pepper, to taste |
Directions:
1. Spread each slice of bread with hummous.
2. Divide and arrange remaining ingredients on each sandwich. Tip: Do not add the vinaigrette to the sandwich until just before serving or the bread will become soggy.
3. Cut in half and serve immediately.
4. I always order (or serve) this sandwich with a cup of soupe de jour and fresh seasonal fruit.
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