Lunchbox Hummus Vegetable Sandwich Food

HUMMUS VEGETABLE SANDWICH

Steps:

• Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.

GARDEN VEGETABLE SANDWICH

Steps:

• In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt.
• Cover one slice of bread with this vegetable mixture and season it with pepper.
• Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat!
• You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.

ROASTED VEGETABLE SANDWICH

Steps:

• Preheat oven to 400°F.
• Place the eggplant and red bell pepper on a baking sheet and brush with 1 tablespoon of olive oil.
• Roast in preheated oven for about 25 minutes; roast the peppers until blackened. Remove from oven and set aside to cool.
• Meanwhile, sauté the mushrooms in 1 tablespoon of olive oil until tender.
• Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
• Peel cooled peppers, core and slice. Arrange the eggplant, peppers, mushrooms, and basil on the focaccia.
• Wrap the sandwich in plastic wrap. Place a cutting board on top of it and weigh it down with some canned goods. Allow sandwich to sit for 2 hours before slicing and serving.

LUNCHBOX HUMMUS VEGETABLE SANDWICH

Steps:

• Spread 1 slice whole wheat bread with half the mixture of hummus and tapenade (optional).
• Do the same on the second piece of bread.
• Top hummus and tapenade with the 1/4 cucumber thinly sliced and the 1 carrot coarsely grated.
• This recipe makes 1 sandwich.