How to Make a GREAT Vegetable Sandwich | Bocadillo de Vegetales Recipe
Vegetable sandwiches get a bad rap, and with good reason, many just lack that excitement regular sandwiches bring. In this post, I will show you how to make a Vegetable Sandwich that Breaks all the Rules. Folks, this veggie sandwich is so good, that even meat-eaters are going to love it.
What makes this veggie sandwich so great, is all the different textures & flavors. But the best part, is that it´s easy to make and made with the simplest everyday ingredients. Serve it next to some roasted potatoes and a glass of Spanish wine for an incredible meal.
To make this sandwich, I used a baguette. You can use any bread you like, but using a baguette adds a better over-all texture to the sandwich and gives it more of a rustic flavor. Either way you go, make sure to lightly toast the bread, that way when you add the ingredients, it doesn´t get soggy.
TIPS & TRICKS to Make this Recipe: I made a very simple homemade hummus to add into the sandwich, which not only adds protein and flavor, but gives the sandwich a beautiful creamy texture. If you´re short on time, you can just use store-bought hummus. But making the homemade hummus, really takes it to the next-level.
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Watch the Video Below on How to Make this Vegetable Sandwich
The Vegetable Sandwich that Breaks all the Rules
- 1 baguette
- 2 cups cooked chickpeas 400 grams
- 2 tbsp tahini paste 30 grams
- 2 cloves garlic
- 1 tsp lemon juice 5 ml
- 5 tbsp extra virgin olive oil 45 ml
- 6 large button mushrooms
- 3 jarred roasted red bell peppers
- 6 slices manchego cheese
- 1/2 red onion thinly sliced
- 1 1/2 tbsp dijon mustard 24 grams
- handful fresh arugula
- dash garlic powder
- pinch sea salt
- dash black pepper
Cut the baguette into 6 inch (15 cm) pieces and then cut each piece in half lengthwise, add the slices of baguette (cut side up) into a baking tray, drizzle with a kiss of extra virgin olive oil and a dash of garlic powder, add into a preheated oven, 210 C - 410 F between 2 to 3 minutes, just to lightly toast them, then set aside
To make the hummus, add 2 cups cooked chickpeas (I used jarred) into a food processor, along with 2 tbsp tahini paste, 2 cloves garlic, 1 tsp lemon jucie, 2 tbsp extra virgin olive oil and season with sea salt & black pepper, run the food processor until everything is well mixed, then slowly add in 2/5 cup (95 ml) cold water while the processor is still running, then process for 2 to 3 minutes or until you end up with a creamy hummus, set aside
Heat a large fry pan with a medium-high heat, meanwhile cut 6 large button mushrooms (washed & patted dry) into 1/2 inch (1.25 cm) thick slices, after heating the pan for 5 minutes, add in 2 tbsp extra virgin olive oil and the cut mushrooms, mix them around and then place them in a single layer, after 3 minutes flip the mushrooms to cook the otherside, after another 3 minutes season with sea salt & black pepper, mix together and set aside
To assemble the sandwiches, first spread the hummus on the bottom piece of the toasted baguette, then add in a jarred roasted red bell pepper, 2 slices of manchego cheese, a couple of the seared mushrooms, some sliced red onions and a handful of fresh arugula, spread some dijon mustard on the top piece of the baguette and place over the sandwich, enjoy!
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