Vegetarian Sandwich with Spicy Hummus | PC.ca

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Vegetarian Sandwich with Spicy Hummus

Fresh sliced veggies, sprouts and lettuce with bright orange hummus in a thin bun

PC Hummus Spicy Hot

Vegetarian Sandwich with Spicy Hummus

This generously-filled sandwich will fill any appetite. Undercooked eggplant has a nasty, spongy tex...

This generously-filled sandwich will fill any appetite. Undercooked eggplant has a nasty, spongy texture; crosshatching the eggplant slices before baking produces tender delicious eggplant.

  • Level: Easy
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Vegan, Vegetarian, Mediterranean
  • Season: Spring, Summer
  • Course: Main
  • Main Ingredient: Spicy Hummus
  • Serving Size

    1 sandwich

  • Calories

    360 cal

  • Total Fat

    15 g

  • Saturated Fat

    1.7 g

  • Sodium

    570 mg

  • Total Carbohydrate

    44 g

  • Dietary Fiber

    9 g

  • Protein

    12 g

Vegetarian Sandwich with Spicy Hummus

Fresh sliced veggies, sprouts and lettuce with bright orange hummus in a thin bun

PC Hummus Spicy Hot

  • Serving Size

    1 sandwich

  • Calories

    360 cal

  • Total Fat

    15 g

  • Saturated Fat

    1.7 g

  • Sodium

    570 mg

  • Total Carbohydrate

    44 g

  • Dietary Fiber

    9 g

  • Protein

    12 g

How to make

Ingredients

  • 1

    Medium eggplant, sliced in generous 1/2-inch (1 cm) thick rounds (skin on)
  • 2 tbsp (25 mL)

    PC®Blue Menu®Omega Oil
  • 1/2 tsp (2 mL)

    Hot pepper flakes
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 4

    PC®Blue Menu®Thins Whole Grain Round White Buns
  • 1/2 cup (125 mL)

    PC®Spicy Hummus Chick Pea Dip & Spread
  • 16

    Thin slices cucumber
  • 4

    Thick slices ripe tomato
  • 1 cup (250 mL)

    Alfalfa sprouts
  • 2 cups (500 mL)

    Baby arugula

How to make

  • Step 1

    Preheat oven to 400°F (200°F). Line baking sheet with parchment paper.

  • Step 2

    Score shallow crosshatch marks on both sides of each eggplant slice using very sharp knife and making parallel cuts a scant 1/4-inch (5 mm) deep and 1/2-inch (1 cm) apart. In bowl, toss together eggplant, oil, hot pepper flakes, salt and pepper. Place flat on prepared baking sheet. Bake for 15 minutes. Turn pieces over; bake another 15 minutes or until golden and tender. Cool on baking sheet.

  • Step 3

    Open up buns; spread hummus evenly over cut sides of each bun. Divide eggplant, cucumber, tomatoes, sprouts and arugula evenly among bun bottoms. Top each with hummus-spread bun top. Serve immediately or wrap and chill for up to 12 hours.

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