Since switching to a primarily plant-based diet, I’ve had a sandwich-sized hole in my stomach and heart. I LOVE good bread and sandwiches, but it is so rare to find a plant-based sandwich that is a) filling, b) nutritionally solid, and c) actually tastes good. Most of the vegan sandwiches I’ve encountered are either a sad afterthought to a pretty well thought-out meat-containing menu or they rely on plant-based meat, something I consider a once-in-awhile processed food splurge but not part of my typical diet.
This open-faced sandwich is based on a delicious lunch we had at Bonfire Coffee while traveling through Carbondale, CO on one of our summer adventures. As written here it’s made with a sun-dried tomato pesto but is equally good with a simple basil pesto and likely other spreads. We vary the ingredients up quite a bit depending on what we have handy in the fridge – let me know what variations you try!
Ingredients
- 4 slices of sourdough or other fresh bread
- 1/4 cup sundried tomato pesto (or other pesto spread)
- 1/2 cup hummus
- 1/2 avocado, sliced
- 1 tomato, thinly sliced
- 1 cucumber, cut in half width-wise and thinly sliced into “steaks”
- Fresh basil or other herb
- Extra virgin olive oil for drizzling
- Flaky salt such as Maldon for sprinkling
Directions
- Toast the bread.
- Spread about a tbsp of pesto onto each piece of bread. Top with about 2 tbsp. of hummus and a few slices of avocado.
- Top with sliced tomato and cucumber. Add basil or other fresh herb, drizzle with olive oil, and sprinkle some salt on top.
Best Chickpea Tahini Hummus