We needed lunch. Something quick. Something with beets. Remember this? Yep, I still have the remainder of that $2 bunch of beets. My proud purchase. Instead of borscht and risotto and chocolate cake, I needed something to do with them. Ergo: sandwich.
The ingredients are simple, because… it’s a sandwich. But, it’s good. Might even quickly become a summer staple at my house!
Ok, back to the recipe –
I have a strong desire to leave this one blank and just list ingredients without measurements, because really – the best part of making a sandwich is the power that you have over what goes IN and what STAYS out. But, measurements are important to give you an idea. So, I give you measurements. Enjoy.
Beet and Cukes Sandwich with Piccata-Style Hummus
1/4 cup Piccata-Style Hummus, divided
1/2 cup thinly sliced cooked beets (I used the leftover steamed beets from this recipe, REALLY good)
1/3 cup thinly sliced cucumber
2 pieces sandwich bread
Vegan butter (for toasting bread)
Directions: Butter one side of each piece of bread. Place bread in a medium-sized skillet and heat over medium-high heat. Cook until bread is toasted and lightly golden brown. Flip bread slices over, butter, and cook over medium-high heat until toasted to a light brown. Remove skillet from heat, and now you’re ready to assemble the sandwich.
First – spread 2 Tablespoons of Piccata-style hummus on each piece of bread.
And now, the remainder of visuals:
Cut and eat. Makes: ONE sandwich