Loaded Roasted Veggie Sandwich

September  8, 2014
0 Ratings
  • Serves 4
Author Notes

A restaurant near my university makes the most delicious vegetable-packed sandwich ever. This is my take on it, stuffed with brussels sprouts and cauliflower roasted until crispy and browned, layered with a creamy avocado spread, hummus, fresh tomato and accents of crisp, sweet, lightly pickled onion. I love the fluffy breadiness of a soft, toasted pretzel roll as the end pieces to this sandwich, but a good ciabatta roll also works well. —Erika

What You'll Need
  • 4 pretzel, brioche or ciabatta rolls
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1/4 teaspoon fine sea salt
  • 1/2 large onion, thinly sliced
  • 12 ounces brussels sprouts
  • 12 ounces cauliflower florets, chopped small
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 medium avocado
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 4 roma tomatoes, sliced
  • 1/2 cup prepared hummus (optional)
  1. In a small saucepan, bring the vinegar water, sugar and salt to a boil. Once boiling, remove from heat. Add sliced onion to vinegar mixture. Let sit at room temperature for one hour, then refrigerate until use.
  2. Preheat oven to 400 degrees. Slice the brussels sprouts in half. Toss brussels sprouts and cauliflower in oil, salt and pepper. Bake for 35-40 minutes, or until browned and crispy.
  3. Mash avocado with cumin, garlic powder, salt and pepper; adjust to taste.
  4. Toast the pretzel rolls. Spread one half of a pretzel roll with hummus, if using (if not, spread with avocado); spread the other half with avocado. Add a layer of roasted brussels sprouts, cauliflower, slices of tomato and a small handful of pickled onion.
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Writer and baker/blogger/photographer living in Houston, transplanted from the Bay Area. I admire vegans, lust after New York and have an insatiable passion for pancakes.

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