rainbow veggie sandwich

This rainbow veggie sandwich is full of color, texture, and flavor. Toasted focaccia is layered with hummus, sprouts, roasted red peppers, lightly pickled carrots, cucumber ribbons, red onions, banana peppers, and mashed and seasoned avocado. One giant sandwich makes 4 servings.

Do you ever feel like eating vegetables in your sandwich?

I found this recipe on Instagram last week. I’m pretty sure I’ve never had a veggie sandwich, but after seeing it, I had to make it right away. Toasted focaccia is layered with hummus, sprouts, roasted red peppers, lightly pickled carrots, cucumber ribbons, thinly sliced ​​red onions, banana peppers, and smashed avocado. Literally everything I love. And let me tell you right now, it did not disappoint.

The combination of toasted focaccia, crunchy vegetables, and garlicky hummus is pure delicious magic.

To make this rainbow veggie sandwich, you’ll need:

Focaccia – homemade or store-bought. Olive oil spray – Use avocado oil or olive oil spray. Matchstick Carrots – Store-bought can save you a lot of time. Sugar – Adds sweetness and balances the vinegar and salt. Fine Salt – Enhances flavor. Red Pepper Flakes – Adds a (very) slightly spicy kick and flavor. Rice wine vinegar – gives a delicious sour taste. Hummus – homemade or store-bought. Avocado (ripe) – A large avocado yields about 1/2 cup. Lemon juice – or lime juice can be substituted. Kosher Salt – Enhances flavor. Sprouts – I used broccoli sprouts, but you can use any. Or sub in microgreens. Roasted red pepper – use homemade or store-bought. Persian Cucumber – Adds extra texture and fresh flavor. Red Onion – Gives a delicious and slightly sharp onion flavor. Banana pepper rings – add subtle spice and saltiness. Trader Joe’s Green Goddess Seasoning – or use your favorite seasoning. Freshly ground black pepper – adds a unique bite and flavor.

Preheat oven to 400°F (or 200°C).

Line a rimmed baking sheet with parchment paper and lightly spray with avocado oil or olive oil spray. Carefully slice a 16-ounce focaccia loaf in half horizontally and spray lightly with oil. Bake on the middle rack of the preheated oven for 10 to 12 minutes.

Make easy carrot pickles:

Meanwhile, measure out 1 teaspoon sugar, 1/2 teaspoon kosher salt, and a pinch of red pepper flakes (optional) into a bowl and mix well until sugar and salt are dissolved.

Add 1/2 cup matchstick carrots, mix well to coat, and set aside.

Once the focaccia is baked, carefully remove it and let it cool for about 5 minutes.

Meanwhile, mash 1 large avocado with 1 tablespoon lemon or lime juice and a pinch of kosher salt. Thinly slice 1/2 small/medium red onion and use a vegetable peeler to slice 2 Persian cucumbers into thin ribbons. Pat dry excess liquid from 1/3 cup cucumber, roasted red pepper, and 1/3 cup banana pepper slices.

Note: For this, spread them on a paper towel/kitchen towel, place a second towel on top and press gently.

Spread the mashed avocado on the top half of the bread and spread 1/2 cup of hummus on the bottom half.

Top the hummus with about 3 ounces of sprouts or microgreens.

Place roasted peppers, patted dry, on top of the bean sprouts. If you’re making your own, you’ll need about 1-2 chiles, but if you’re using store-bought, a 12-ounce jar will suffice.

Drain and discard the carrot pickling liquid and spread it evenly over the roasted red peppers.

Top with cucumber ribbons (also pat dry) and thinly sliced ​​red onions.

Place 1/3 cup banana pepper (also lightly dried) on top.

Finally, sprinkle Trader Joe’s Green Goddess Seasoning or your favorite seasoning blend and freshly ground black pepper on the side of the avocado.

Place the top half of the sandwich on top of the bottom half. Cut the sandwich into quarters and serve with chips, chopped vegetables, or your favorite side.

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enjoy! If you try this rainbow veggie sandwich recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

Recipe adapted (mostly) from It’sAFlavorfulLife.com