Name: Ultimate Veggie Sandwich
Prep time: 29 min
Cook time: 29 min
Yield: 4
Ingredients: 1 c. cucumbers, sliced -; 1 medium carrot, julienned -; 1 c. rice vinegar -; 1 c. water -; 1/2 tbsp. kosher salt -; 1 medium eggplant, sliced into ½ inch slices -; 1 tbsp. kosher salt -; 1/4 c. white miso -; 2 tbsp. soy sauce -; 2 tbsp. rice vinegar -; 1 tsp. sesame oil -; 1/2 tbsp. honey -; 2 avocado -; 1/2 lime juice -; Kosher salt -; Freshly ground black pepper -; 2 heirloom tomatoes, sliced thick -; 2 c. arugula -; 2 small shallots, thinly sliced -; 2 c. alfafa sprouts -; 1/2 c. hummus -; 8 slices whole wheat bread, toasted -

Recipe information

Cooking:

29 min.

Servings per container:

Source:

More details

Ingredients for - Ultimate Veggie Sandwich

1. 1 c. cucumbers, sliced -

2. 1 medium carrot, julienned -

3. 1 c. rice vinegar -

4. 1 c. water -

5. 1/2 tbsp. kosher salt -

6. 1 medium eggplant, sliced into ½ inch slices -

7. 1 tbsp. kosher salt -

8. 1/4 c. white miso -

9. 2 tbsp. soy sauce -

10. 2 tbsp. rice vinegar -

11. 1 tsp. sesame oil -

12. 1/2 tbsp. honey -

13. 2 avocado -

14. 1/2 lime juice -

15. Kosher salt -

16. Freshly ground black pepper -

17. 2 heirloom tomatoes, sliced thick -

18. 2 c. arugula -

19. 2 small shallots, thinly sliced -

20. 2 c. alfafa sprouts -

21. 1/2 c. hummus -

22. 8 slices whole wheat bread, toasted -

How to cook deliciously - Ultimate Veggie Sandwich

1. Stage

In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours.

2. Stage

Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey.

3. Stage

Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender

4. Stage

In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt.

5. Stage

Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.