We’ve been thoroughly enjoying our time away for Summer holidays. If you didn’t see my note on my Instagram stories, I’ve been taking a complete social media “vacation” while away, which is why you may have noticed it’s been crickets over on my Facebook and Instagram. Justin and I even deleted the apps off of our phones to avoid the temptation of checking into our social media accounts. We really felt the need to disconnect from distractions and connect as a family, especially with the recent arrival of our baby girl. It’s been splendid.
So for today’s post I’ve revamped an older recipe from the blog. This is still a very popular one so it was time to rephotograph it and give it a refresh!
I’m a big sandwich fan, but I’m also kind of picky when it comes to my sandwiches. I don’t do white bread, weird pink meats (a.k.a. bologna, spam, ham…), or processed cheese slices. Sandwiches with those kind of ingredients are not my kind of sandwiches. My go-to’s are hearty, always on healthy grainy breads, with lots of veggies, and a mix of interesting nourishing flavours. Colorful, unique, and delicious!
When I first posted this recipe years ago, I was inspired by a tasty wrap I came across on Pinterest from the Happy Healthy Life blog by Kathy Patalsky (she’s a gem!). Her Florida Avocado Summer Wrap caught my eye right away and I knew I had to put that inspiration to good use and make an NITK variation.
This sandwich is so easy to make and truly full of amazing flavors. It definitely takes the idea of a plain old sandwich to a totally new level. Interestingly, while Kathy’s recipe is a “summer wrap” I feel like my variation turned out like a unique take on a “Bahn Mi” (a delicious Vietnamese sandwich) with the cilantro, chopped veggies, and zingy vinaigrette.
Hummus adds a nice dose of plant-based protein and fibre and the avocado brings in richness and a whole dose of omega-3 fatty acids. Carrots, tomatoes, and onion add crunch, flavour, texture and of course vitamins and minerals and the gluten-free grain bread brings in more fibre and B-vitamins.
Adding chili powder to plain hummus brings in some heat and also makes me think of yummy Vietnamese flavours. The slightly sweet and tangy vinaigrette adds in a ton of extra flavour bringing the vegetables to a new level of yum and the tartness of the dressing melds well with the creaminess of the avocado and hummus.
When I revisited this recipe for a revamp I was wondering why the heck I had waited so long to make it again. I remember when I first made this sandwich recipe I ate it a lot, and for good reason…it’s really freakin’ delicious.
If you aren’t a huge sandwich fan you can easily toss everything into a whole grain, gluten-free, or paleo wrap instead. Want to forgo the carbohydrates or grains altogether? Try a lettuce wrap! I would even go far enough to say this would be great as a rice bowl or quinoa bowl too. Just take all the ingredients that go in the sandwich and pile them onto a bed of cooked rice or quinoa, then simply dress with the vinagrette.
The possibilites really are endless!
For Summer this recipe is definitely a good fit and I sure do hope you give it a try. It’s easy to whip up and just as easy to pack along for a picnic or a jaunt out to the park…or in my case, toss into the stroller to munch on while walking through the neighbourhood (it’s all about multitasking these days!).
What’s your favourite unique and nourishing sandwich? I’d love to read about it in the comments below!
- 4 slices of your favourite gluten-free bread (or regular whole grain bread if GF isn't needed)
- ½ of an avocado, peeled and sliced into thick strips
- 1 medium roma tomato, sliced thick
- ½ small sweet onion, sliced thinly
- ½ cup thinly sliced carrots
- 2 tbsp chopped cilantro
- ¼ tsp black pepper
- pinch of salt
- 4 tbsp prepared plain hummus
- ½ tsp chili powder
- 1 teaspoon pure maple syrup
- juice from 1 large lime
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup
- ½ tbsp extra virgin olive oil
- Slice the avocado into thick strips and dip in the lime juice, then sprinkle with a pinch of salt, set aside.
- Slice the onion, carrots, and tomato and add to a medium sized bowl.
- In another small bowl, whisk together the vinaigrette ingredients, and pour into the bowl with the onion, carrot, and tomato. Let sit for a few minutes while preparing the rest of the sandwich.
- In another small bowl mix together the hummus with the chili powder and maple syrup.
- Toast the bread and divide the hummus between the slices of toasted bread.
- Between two slices, layer the avocado, a couple slices of tomato, the onion, shredded carrots, and a pepper.
- Pour a drizzle of the vinaigrette over the layered ingredients and top with the cilantro and the last piece of toast to close to sandwiches.
*recipe adapted from Lunch Box Bunch
Have a wonderful Sunday!
Christal // NITK