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
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Ingredients
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4
pretzel, brioche or ciabatta rolls
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1/4 cup
rice vinegar
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1/4 cup
water
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1 tablespoon
sugar
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1/4 teaspoon
fine sea salt
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1/2
large onion, thinly sliced
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12 ounces
brussels sprouts
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12 ounces
cauliflower florets, chopped small
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1 tablespoon
olive oil
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salt and pepper
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1
medium avocado
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1/4 teaspoon
ground cumin
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1/4 teaspoon
garlic powder
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salt and pepper
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4
roma tomatoes, sliced
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1/2 cup
prepared hummus (optional)
Directions
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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.
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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.
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Mash avocado with cumin, garlic powder, salt and pepper; adjust to taste.
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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.
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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