Ingredients
1 c. cucumbers, sliced
1 medium carrot, julienned
1 c. rice vinegar
1 c. water
1/2 tbsp. kosher salt
1 medium eggplant, sliced into ½ inch slices
1 tbsp. kosher salt
1/4 c. white miso
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sesame oil
1/2 tbsp. honey
2 avocado
1/2 lime juice
Kosher Salt
Freshly ground black pepper
2 heirloom tomatoes, sliced thick
2 c. arugula
2 small shallots, thinly sliced
2 c. alfafa sprouts
1/2 c. hummus
8 slices whole wheat bread, toasted
Preparation
Step 1In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours.
Step 1Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey.Step 2Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender
Step 1In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt.Step 2Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.
Veggie Spread This adds some creaminess and sauciness that you’d typically get from something like mayo but can be accomplished with plant-based ingredients. In this case we have two spreads: a simple avocado mash and hummus. They both act as glue, holding every component of the sandwich together, while also providing richness and texture. Sprouts For whatever reason alfalfa sprouts are a must for me on veggie sandwiches. Those distinctively smelling, wiry little micro greens add so much to a veggie sandwich. If you really don’t like them you, skip them. Something “Meaty” Pardon the pun but I truly can’t think of a better way to describe it. You need a more substantial veggie that can add some heft and protein to the sandwich. Mushrooms and tofu are great, but I opted for some miso-glazed eggplant that will knock your socks off. This is just a baseline sandwich, you can swap out anything or even, dare I say it, add more vegetables. It can also be made fully vegan if you swap out the honey for agave or brown sugar. Tried this ultimate sandwich at home? Let us know how it came out in the comments below!
