Park Avenue Vegetarian Sandwich

Many years ago (we won't discuss how many), I worked at an ad agency that was on Park Avenue in the Chelsea neighborhood of Manhattan. And down the block was a great deli where most of the neighborhood headed for lunch. They piled their sandwiches high with all the lunch meat you could ever hope for but they also offered a veggie only option, called the Park Avenue Vegetarian, that was piled just as high.

 

I'm not a vegetarian but I fell madly in love with this sandwich. They stuffed it with every crunchy vegetable they had on hand and dressed it with copious amounts of tahini sauce. I ordered it almost daily and always asked for extra tahini. When I stopped working in that neighborhood and started making the sandwich on my own at home, I sometimes used my favorite Sabra hummus instead of tahini because it made the sandwich less wet. I also added an egg on top because everything is better with an egg on top!
 

But now my beloved Sabra has come out with hummus spreads and it's the perfect dressing for this sandwich. All these raw vegetables need some extra flavor so the garlic herb spread is my favorite for this with the sea salt and cracked pepper flavor a close second. And the honey mustard flavor on turkey? So yum! The spreads are also all much lower in fat and calories than traditional mayonnaise so they're my new go-to for all sandwiches. Enjoy!

Yield: 1 Serving

Author: Anita Schecter

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Park Avenue Vegetarian Sandwich

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Recipe for a sandwich, dressed with hummus and filled with avocado, tomato, cucumber, carrots and a fried egg.

Ingredients

• 2 Slices of your favorite bread (I like a hearty seeded whole wheat)
• 2 Tablespoons of Sabra hummus spread in your favorite flavor
• 1/2 Ripe avocado
• 1/2 Tomato, sliced
• 1/4 English (seedless) cucumber, sliced
• Shredded carrots
• Sprouts, pea shoots or other microgreens
• 1 Egg, fried sunny side up

Instructions

1. Toast your bread and spread both slices with the hummus spread.
2. Layer on the avocado, tomato slices, shredded carrots and cucumber slices.
3. Pile on the microgreens and top with the fried egg.

Created using The Recipes Generator

This recipe was sponsored by Sabra. Thank you for supporting the brands I love and use in my kitchen.