Description
A vibrant, veg-forward sandwich for a quick and easy summer lunch.
Ingredients
Scale
For the dressing:
- 1/2 cup Odds & Ends Greek Yogurt, can use dregs of container
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice, about half a lemon
- 1 teaspoon honey
- 1 teaspoon parsley, chopped
- 1 teaspoon dill, chopped
- Salt and pepper, to taste
For the sandwich:
- 2 slices Dave’s Organic Thin-Sliced Bread, 21 Whole Grains and Seeds
- Quick-pickled red onions, thinly sliced
- Cucumber, thinly sliced
- Purple carrots, peeled and thinly sliced
- Red radish, thinly sliced
- Yellow bell pepper, thinly sliced
- Heirloom tomato, sliced and seasoned with pepper and olive oil
- Butter lettuce
- Odds & Ends roasted red pepper hummus
Instructions
- For the dressing: In the Greek yogurt container, combine yogurt, olive oil, red wine vinegar, lemon juice, honey, parsley, dill, salt, and pepper. Replace lid and shake thoroughly until combined.
- Thinly slice the cucumber, purple carrot, red radish, yellow bell pepper, and heirloom tomato. Season tomatoes with pepper and olive oil. Wash and pat dry butter lettuce.
- Toast bread, if desired, then slather one slice with dressing, and the other with hummus. Assemble prepped vegetables on one slice, and top with pickled onions. Close up the sandwich, cut in half, and enjoy!