Green Sandwich
Ingredients:
- 2 slices sourdough or whole grain bread
- 2 tbsp hummus (store-bought or homemade)
- ¼ ripe avocado, sliced
- handful baby spinach (about 1 cup)
- ¼ cucumber, thinly sliced
- 2 tbsp fresh basil leaves
- 2 tbsp microgreens or sprouts
- 2 tbsp shelled edamame (thawed if frozen)
- 1 tsp lemon juice
- ½ tsp everything bagel seasoning (or flaky salt + black pepper)
- 1 tsp olive oil (optional drizzle)
Equipments:
Features:
20 minutes or less
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Let the toast cool for a minute before spreading the hummus — spreading it on bread that's too hot melts it into the toast instead of leaving a distinct, spreadable layer.
Instructions:
- Toast the Bread: Toast both slices of bread to your preferred level — light for a softer bite, dark for maximum crunch. Let cool for 1 minute so the hummus doesn't slide.
- Spread the Hummus: Spread 1 tbsp hummus generously on each slice, going all the way to the edges so every bite is covered.
- Layer the Greens: On the bottom slice, layer the baby spinach first as a base, then the cucumber slices overlapping slightly. Add the basil leaves and microgreens.
- Add the Avocado and Edamame: Lay the avocado slices over the greens. Scatter the edamame on top. Squeeze over the lemon juice to keep the avocado bright and add a pop of acidity.
- Season and Finish: Sprinkle with everything bagel seasoning and drizzle with olive oil if using. Place the second slice of bread hummus-side down and press gently.
- Slice and Serve: Cut diagonally for maximum visual appeal. Serve immediately.
Notes: This sandwich is fully customizable — think of the hummus and avocado as the base and swap the greens for whatever you have on hand. The lemon juice on the avocado is not optional if you're making this ahead — it prevents browning. Sourdough is the best choice for structure and flavor; avoid soft sandwich bread, which compresses and gets soggy fast.
Tips: Build from the bottom up starting with the wettest ingredients so the bread stays crisp longer. For meal prep, keep the avocado and lemon juice separate and assemble just before eating.
Storage: Best eaten immediately. If assembling ahead, wrap tightly and refrigerate for up to 4 hours, storing avocado separately. Do not freeze.
Swaps: Swap hummus for green tahini, mashed peas, or avocado spread. Use any grain bread — rye, multigrain, or gluten-free all work. Swap basil for fresh dill, mint, or tarragon.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ¼ ripe avocado adds a buttery creaminess and healthy fat. The handful baby spinach adds color, nutrients, and a mild earthy note. The ¼ cucumber adds a cool, crisp freshness. The fresh basil leaves adds a fresh, peppery herbal note.
Green Sandwich
Ingredients:
- 2 slices sourdough or whole grain bread
- 2 tbsp hummus (store-bought or homemade)
- ¼ ripe avocado, sliced
- handful baby spinach (about 1 cup)
- ¼ cucumber, thinly sliced
- 2 tbsp fresh basil leaves
- 2 tbsp microgreens or sprouts
- 2 tbsp shelled edamame (thawed if frozen)
- 1 tsp lemon juice
- ½ tsp everything bagel seasoning (or flaky salt + black pepper)
- 1 tsp olive oil (optional drizzle)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The ¼ ripe avocado adds a buttery creaminess and healthy fat. The handful baby spinach adds color, nutrients, and a mild earthy note. The ¼ cucumber adds a cool, crisp freshness. The fresh basil leaves adds a fresh, peppery herbal note.
Prep:
Let the toast cool for a minute before spreading the hummus — spreading it on bread that's too hot melts it into the toast instead of leaving a distinct, spreadable layer.
Instructions:
- Toast the Bread: Toast both slices of bread to your preferred level — light for a softer bite, dark for maximum crunch. Let cool for 1 minute so the hummus doesn't slide.
- Spread the Hummus: Spread 1 tbsp hummus generously on each slice, going all the way to the edges so every bite is covered.
- Layer the Greens: On the bottom slice, layer the baby spinach first as a base, then the cucumber slices overlapping slightly. Add the basil leaves and microgreens.
- Add the Avocado and Edamame: Lay the avocado slices over the greens. Scatter the edamame on top. Squeeze over the lemon juice to keep the avocado bright and add a pop of acidity.
- Season and Finish: Sprinkle with everything bagel seasoning and drizzle with olive oil if using. Place the second slice of bread hummus-side down and press gently.
- Slice and Serve: Cut diagonally for maximum visual appeal. Serve immediately.
