Loaded Roasted Veggie Sandwich
Erika
- Serves
- 4
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.
Ingredients
- 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 ounce brussels sprouts
- 12 ounce 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)
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Directions
- Step 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.
- Step 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.
- Step 3
Mash avocado with cumin, garlic powder, salt and pepper; adjust to taste.
- Step 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.