Have you ever eaten at a gourmet sandwich shop and tried something new … and were BLOWN AWAY by the deliciousness?!
Well, I’ve got a recipe for you today that’s based on one of those sandwiches. I’m drooling just thinking about it.
It’s crunchy (the toasted bread) … creamy (the avocado & hummus) … and tangy (the sauerkraut).
PLUS … it’s super filling, fiber-rich, contains gut-friendly sauerkraut and can be entirely plant-based if you use a vegan butter spread.
Depending on your preferences, you can use pumpernickel bread, sprouted-grain bread, or good-quality gluten-free bread.
Heat a skillet over medium-high heat.
While it’s heating, take one of the bread slices, add vegan butter on one side of it, and place it butter-side-down on the skillet. Spread the slice with half of the hummus, and cover it with the sauerkraut and avocado slices.
For the remaining slice of bread, slather one side of it with vegan butter and the other side with the remaining hummus. Place it hummus-side-down over the avocado slices.
Let it cook for about 4-6 minutes until the bread is toasted. flip the sandwich over and cook for another 4-6 minutes, until the sandwich reaches your desired level of toastiness.
Roasted red pepper hummus is so good in this, but I don’t think you can go wrong with any flavour!