Veggie Hummus Breakfast Sandwich

How to Make Veggie Hummus Breakfast Sandwich

1. 1

   Step 1: Prep the vegetables

   Wash the spinach and pat dry. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place the vegetables in a bowl and set aside so they’re ready to layer into the sandwiches.

   For this step

   • 2 cupsBaby spinach (packed)
   • 1 cupCherry tomatoes, halved
   • 1/2 mediumCucumber, thinly sliced
   • 1/4 smallRed onion, very thinly sliced
   
2. 2

   Step 2: Make the avocado spread

   Halve and pit the avocado, scoop into a small bowl and mash with lemon juice and a pinch of salt and pepper until slightly chunky. Taste and adjust lemon or seasoning — this adds creaminess and brightness to the sandwich.

   For this step

   • 1 mediumRipe avocado
   • 1 tspFresh lemon juice
   
3. 3

   Step 3: Toast the bread

   Heat a nonstick skillet over medium heat and add the olive oil. Brush each slice of bread with a little oil or place directly in the skillet and toast 1–2 minutes per side until golden and crisp. Remove and keep warm.

   For this step

   • 1 tbspExtra-virgin olive oil
   
4. 4

   Step 4: Assemble the sandwiches

   Spread about 2 tablespoons of hummus on two toasted slices. Spread the avocado mash on the remaining two slices. Layer spinach, cherry tomatoes, cucumber and red onion on the hummus slices, then top with the avocado-topped slices to close.

   For this step

   • 1/2 cupHummus
   
5. 5

   Step 5: Finish and press (optional)

   If you like a warm, melded sandwich, return the closed sandwiches to the skillet and press gently with a spatula for 30–60 seconds per side. This warms the filling and slightly compresses the sandwich for easier eating.
   
6. 6

   Step 6: Serve

   Slice each sandwich in half and serve immediately. These are great for a quick weekday breakfast or packed whole for a picnic-style brunch.
   

1. Wash the spinach and pat dry. Halve the cherry tomatoes, thinly slice the cucumber and red onion. Place the vegetables in a bowl and set aside so they’re ready to layer into the sandwiches.
2. Halve and pit the avocado, scoop into a small bowl and mash with lemon juice and a pinch of salt and pepper until slightly chunky. Taste and adjust lemon or seasoning — this adds creaminess and brightness to the sandwich.
3. Heat a nonstick skillet over medium heat and add the olive oil. Brush each slice of bread with a little oil or place directly in the skillet and toast 1–2 minutes per side until golden and crisp. Remove and keep warm.
4. Spread about 2 tablespoons of hummus on two toasted slices. Spread the avocado mash on the remaining two slices. Layer spinach, cherry tomatoes, cucumber and red onion on the hummus slices, then top with the avocado-topped slices to close.
5. If you like a warm, melded sandwich, return the closed sandwiches to the skillet and press gently with a spatula for 30–60 seconds per side. This warms the filling and slightly compresses the sandwich for easier eating.
6. Slice each sandwich in half and serve immediately. These are great for a quick weekday breakfast or packed whole for a picnic-style brunch.