I love sandwiches.
I ate PB&J sandwiches EVERY. SINGLE. DAY. of my K-12 schooling because I loved them so much.
Sandwiches are my jam, so I have been searching for yummy vegetarian/vegan options to eat during Lent. While I am still obsessed with my school day standard (peanut butter + jelly forever!), I like changing it up once in a while. So when I found a container of leftover roasted vegetables and a tub of homemade hummus, I knew that I had stumbled on my next sandwich favorite.
(plus I was able to clean out the fridge!!)
This is how you make these awesome Leftover Roasted Vegetable + Hummus Sandwiches!
Grab yourself some sliced whole wheat bread.
Perfectly toasted, please!! Because what is a sandwich without perfectly toasted bread?
Dollop a healthy portion of homemade hummus on each slice of bread. If you don’t have homemade hummus (this white bean hummus recipe is delicious, healthy, and simple to whip up!), store-bought works perfectly here too!
And evenly spread it out… you want maximum coverage so the veggies can “stick” to the bread.
Then layer on some leftover roasted vegetables. This was a mixture of cauliflower, broccoli, onion, and red pepper flavored with fresh rosemary, but you can use whatever roasted vegetables you want! Just maybe not potatoes… that may be too starchy.
Top the vegetables with the other slice of bread (hummus side down!), cut in half, and dig in!
Vegan sandwich glory!
Delicious, nutritious, and super quick to put together! Plus, who does not like eating leftovers in a new, creative way?
So kiddos, what’s your favorite sandwich? Classic turkey? Tuna salad? PB&J?
Your sandwich makin’ friend,
- 2 slices whole wheat bread, toasted
- 3 tablespoons homemade hummus
- 1 cup leftover roasted vegetables
- Place toast slices on a plate. Spread the hummus evenly over both slices of toast. Place roasted vegetables onto one slice of bread, place the other slice of bread (hummus side down) onto the other slice, and then cut in half - Enjoy!