Roasted Red Pepper and Hummus Sandwich
A quick, tasty vegetarian sandwich layering roasted red pepper hummus, creamy avocado mixed with feta, and fresh roasted peppers, served grilled or cold on whole wheat bread.
Equipment
- 1 Non-Stick Grill Pan
- 1 small mixing bowl
- 1 Fork
- 1 Bread Knife
- 1 Basting Brush
Ingredients
- 4 slices whole wheat bread
- ½ cup roasted red pepper hummus
- 2 ripe avocados peeled and pitted
- ¼ cup crumbled feta cheese
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground black pepper to taste
- ½ cup roasted red peppers well-drained
- 1 tablespoon olive oil or melted butter for grilling
Instructions
- Prepare the Base Layer: Evenly spread a generous amount of roasted red pepper hummus onto each slice of whole wheat bread. This creates a flavorful, creamy foundation that complements the other fillings.
- Make the Avocado-Feta Spread: In a medium bowl, mash the ripe avocados with a fork until smooth but still slightly chunky. Stir in the crumbled feta cheese, lemon juice, chopped basil, salt, and pepper. Mix until well combined, creating a zesty, creamy mixture.
- Assemble the Sandwich: Spread the avocado and feta mixture over the hummus-covered bread slices. Add a layer of the drained roasted red peppers on top of two slices. Finish by placing the remaining bread slices on top, hummus side down, to form complete sandwiches.
- Grill to Perfection: Brush the outside of each sandwich lightly with olive oil or melted butter to ensure a crisp, golden exterior. Heat a grill pan or skillet over medium heat and cook each sandwich for 2 to 3 minutes per side, until the bread is toasted and the filling is warm. Serve immediately for best flavor.
- Optional Serving Tip: If you prefer, this sandwich can be enjoyed cold without grilling—still delicious and perfect for a quick meal.
Notes
- For a gluten-free alternative, substitute the whole wheat bread with your favorite gluten-free bread.
- Use ripe avocados to ensure a creamy texture in the spread. If your avocados are underripe, the spread may be less smooth.
- Fresh basil adds brightness, but you can swap it for fresh parsley or cilantro for a different herbaceous note.
- Leftover sandwiches can be wrapped and refrigerated for up to one day; reheat gently in a skillet to maintain crispiness.
- Feel free to experiment by adding sliced cucumbers or baby spinach leaves for extra crunch and nutrients.
