Meatless Monday: Hummus Vegetable Sandwich

Most days, I’m a big fan of the entire process of cooking. The whole peeling, slicing, steaming, baking, braising, parboiling, deep-frying, grilling, roasting shebang. But some days, a 30-minute meal seems like 25 too many.

That’s a sandwich day.

Since today’s Meatless Monday, I wanted to share a sandwich that’s truly vegetarian – not just a regular sandwich without the meat – because when you’re going meatless, it’s incredibly easy to get stuck in the “Can I get a turkey and cheese sandwich without the turkey?” rut. This Hummus Vegetable Sandwich has thick, creamy hummus on one slice of whole wheat; a somewhat pungent black olive tapenade on the other. In between, you get the raw crunch of thinly sliced cucumber and the sweet chewiness of grated carrot.  Together, they give you a sandwich that’s defined by its own perfect balance of textures and flavors. Not by the absence of turkey.

Looking for more meatless meal ideas? Check out these links:

• Beer Waffles with Cinnamon-Caramel Apples – Brown Eyed Baker
• Fresh Corn-and-Asiago Cheese Bread Pudding – Tennessee Locavore
• Heirloom Tomato, Olive and Goat Cheese Tart – Bitchin’ Camero
• Roasted Vegetable Galettes – The Baking Barrister
• Sundried Tomato Pesto Grilled Cheese Sandwich – Closet Cooking
• Zucchini and Ricotta Fritters – Pink Parsley

Hummus Vegetable Sandwich

Adapted from “Everyday Food” (May/June 2003)

• 2 slices whole-wheat bread
• 1/4 cup hummus (homemade or store-bought, any flavor)
• 1 tablespoon black olive tapenade, homemade or store-bought
• 1/4 cucumber, thinly sliced
• 1 coarsely grated carrot

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

Tip: If you’re packing this sandwich for lunch, wrap it in wax paper instead of plastic wrap. It’ll prevent the bread from absorbing too much moisture and keep the sandwich fresher.