Rainbow Veggie Sandwich with Jalapeno Hummus Dressing



Half Baked Harvest | Makes: 2-3 sandwiches | Time: 15 min


What I changed:

  • Made it a sandwich instead of a sub

  • Skipped radishes

  • Doubled the amount of zucchini

  • Added red onion

  • Used only red bell pepper

  • Doubled the amount of avocado

  • Used Gourmet Gardens basil paste instead of fresh basil

  • Skipped the green onion

  • Doubled the amount of jalapeno

  • Skipped anchovy

  • Replaced greek yogurt with hummus

  • Changed up the instructions here and there

Ingredients


Filling

1/2 cup cherry #tomatoes, halved

1 #zucchini sliced, thinly

1/4 cup sliced red onion

1/2 red #BellPepper

1 carrot shaved or sliced thin (shaving #carrots is so easy, so that's what I did)

1 #avocado sliced

1 cups fresh #sprouts

2 ounces goat cheese (omit to keep vegan)

4 large slices of sourdough bread (I decided to toast)


Dressing

1/2 cup basil paste

1 #jalapeno seeded if desired

1 clove garlic

2 tbsp lemon juice

1/2 cup plain #hummus

1/2 cup EVO (reduce the amount to make more pasty than saucy)

1/4 tsp each S&P


Instructions

Toast bread if you'd like.


Blend the dressing ingredients together. I used my Ninja Bullet. Stir in the chopped tomato.


Mash the avocado down on the two pieces of bread.


Dole out remaining filling ingredients on top of the avocado slathered pieces of bread and then drizzle on sauce. Cover with remaining pieces of bread and enjoy!


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