Roasted Red Pepper and Avocado Sandwich

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A schedule of softball games several nights a week has provided the opportunity to enjoy sandwiches for dinner -- something my kids really seem to like. I think it must be the absence of a side of hot veggies that appeals to them the most, but we've enjoyed some pretty tasty sandwiches, too, so it could be that, too. This sandwich is modified from the Panera website. If you have Panera locally you know they have yummy sandwiches, but they are pricey. Besides, this sandwich is not on their menu. I did use their bread (which is the point of the Panera-provided recipes), but I think this combination would be good on almost any bread. I will warn you that they were messy -- especially sitting in a lawn chair at the ball field, so have napkins ready.

I used jarred roasted red peppers, but if you want more zip to your sandwich, you may want to roast your own. By using the milder jarred peppers, more of the hummus flavor came through. You can use jarred hummus as well. I used my own -- recipe below. I think any of the ingredients in this sandwich can be increased or decreased according to your taste -- in my opinion, the more the merrier (and messier!).

Roasted Red Pepper and Avocado Sandwich
4 adult-sized sandwiches

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2 Ciabatta loaves, cut in half lengthwise
1 cup roasted garlic hummus
1 medium jar of roasted red peppers
1 avocado, peeled, pitted and cut into 1/4" slices (I used two because I really like avocado)
juice of 1/2 fresh lemon
1 to 2 tomatoes, cut into 1/4" slices
4 leaves of lettuce
salt and pepper


Spread 1/4 of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.
Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick.


Roasted Garlic Hummus

15 oz. can chickpeas, drained and rinsed
4 cloves garlic, roasted*
2 T. tahini
juice of half lemon
2 T. extra virgin olive oil
salt to taste

Place beans in food processor. Squeeze garlic cloves out of their skins and into processor bowl.
Pulse for 30 seconds.
Add tahini and lemon juice and process for about a minute.
With machine running,
slowly stream in oil until hummus is a good creamy consistency (add a tablespoon or so of cool water if needed).
Salt to taste.


*To roast garlic: Coat unpeeled garlic cloves with oil and wrap tightly in foil. Bake in a 375 degree oven for 20 minutes. Cool slightly and peel.

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