Description
A vibrant and flavorful Ultimate Veggie Sandwich featuring quick pickled cucumbers and carrots, savory miso-glazed roasted eggplant, creamy avocado spread, fresh heirloom tomatoes, arugula, alfalfa sprouts, shallots, and hummus layered on toasted whole wheat bread. This nutritious vegetarian sandwich balances tangy, umami, and fresh flavors perfect for a satisfying meal.
Ingredients
Scale
Quick Pickles
- 1 cup cucumbers, sliced
- 1 medium carrot, julienned
- 1 cup rice vinegar
- 1 cup water
- 1/2 tablespoon kosher salt
Miso Eggplant
- 1 medium eggplant, sliced into ½ inch slices
- 1 tablespoon kosher salt
- 1/4 cup white miso
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 tablespoon honey
Sandwich Assembly
- 2 avocados
- 1/2 lime, juiced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 heirloom tomatoes, sliced thick
- 2 cups arugula
- 2 small shallots, thinly sliced
- 2 cups alfalfa sprouts
- 1/2 cup hummus
- 8 slices whole wheat bread, toasted
Instructions
- Prepare the Quick Pickles: In a medium bowl, combine the sliced cucumbers and julienned carrots. Pour in the rice vinegar, water, and 1/2 tablespoon kosher salt. Stir well until the salt dissolves. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 48 hours to allow the vegetables to pickle and develop flavor.
- Prepare the Miso Glaze: In a small bowl, whisk together the white miso, soy sauce, rice vinegar, sesame oil, and honey until smooth and well combined.
- Salt the Eggplant: Place the eggplant slices on a cutting board and sprinkle all sides evenly with 1 tablespoon kosher salt. Let them sit for 10 minutes to draw out moisture and bitterness.
- Preheat and Roast Eggplant: Preheat the oven to 425º F (220º C). Line a sheet tray with parchment paper. Dip each salted eggplant slice in the miso glaze, coating both sides thoroughly. Arrange the slices on the sheet tray without overlapping. Roast for 30 minutes, flipping halfway through, until the eggplant is browned and tender.
- Prepare Avocado Spread and Tomato: Scoop the flesh from the avocados into a bowl, add the juice of half a lime, and mash to create a creamy spread. Season with kosher salt and freshly ground black pepper to taste. Meanwhile, sprinkle the thick tomato slices lightly with salt for extra flavor.
- Assemble the Sandwiches: Spread 1/4 of the avocado mixture on one slice of toasted whole wheat bread and 2 tablespoons of hummus on another slice. On the avocado side, layer a few slices of miso eggplant, a handful of arugula, 2 slices of heirloom tomato, quick pickled cucumbers, quick pickled carrots, thinly sliced shallots, and alfalfa sprouts. Top with the hummus-covered bread slice. Slice the sandwich in half and serve immediately for the best texture and flavor.
Notes
- You can prepare the quick pickles up to 48 hours in advance for enhanced flavor.
- Salting the eggplant helps remove excess moisture and prevents bitterness.
- Toast the whole wheat bread just before assembling to keep it crisp.
- Adjust seasoning of avocado spread with salt and pepper to your preference.
- This sandwich is best served fresh but can be wrapped tightly and refrigerated for up to 4 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Roasting and assembling
- Cuisine: Vegetarian American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: vegetarian sandwich, miso eggplant sandwich, quick pickled vegetables, avocado sandwich, whole wheat bread sandwich, healthy veggie sandwich
