20-Minute Fresh Avocado Tomato Hummus Sandwich
A vibrant vegetarian sandwich featuring creamy avocado, ripe tomatoes, protein-rich hummus, and crisp sprouts on toasted bread. Served alongside a warm summer squash sauté with fresh mint and red wine vinegar, this combination offers a satisfying contrast of textures and flavors. Perfect for a light lunch or dinner when you want something fresh yet filling. The hummus provides plant-based protein while the vegetables add vitamins and fiber, making this a nutritious meal that comes together quickly.
Ingredients
- ¾ lb tomatoes, heirloom preferable, sliced
- 4 leaves lettuce, any crisp variety like Romaine or Boston leaf
- 1 avocado, sliced
- 8 slices sandwich bread
- 5 oz hummus
- 2 oz sprouts, alfalfa
- 1 lb summer squash, diced
- 2 cloves shallots, diced
- 1 tbsp mint, fresh, chopped
- 1 tbsp oil, olive
- 1 tsp vinegar, red wine
- ¼ tsp red pepper flakes(optional)
Instructions
- 1
Heat a skillet or saute pan over medium-high heat
- 2
Add oil then shallots and squash with some salt
- 3
Saute until softened, 5 to 7 minutes
- 4
Remove from heat and stir in mint, vinegar and red pepper flakes if using
- 5
Toast bread
- 6
Spread hummus on half the bread slices
- 7
Top with avocados, tomatoes, lettuce, sprouts and remaining bread slices
- 8
Serve with squash on the side
Tips
Choose ripe but firm avocados that won't turn mushy when sliced and layered in the sandwich.
Use thick-cut artisan bread or sourdough for better structure to hold all the fresh ingredients.
Good to Know
Assembled sandwiches best eaten immediately. Store squash sauté covered in refrigerator up to 3 days.
Summer squash mixture can be made 1 day ahead and reheated or served at room temperature.
Serve immediately while bread is still warm and vegetables are fresh.
Common Mistakes
Don't slice avocado too early to avoid browning
Don't oversaute squash or it becomes mushy
Substitutions
more intense flavor
FAQ
Can I make this sandwich without the side dish?
Absolutely! The sandwich stands alone perfectly as a light meal without the summer squash sauté.
What if I don't have alfalfa sprouts?
Try microgreens, watercress, or even thinly sliced cucumber for extra crunch and freshness.
How long will the squash mixture keep?
Store covered in the refrigerator for up to 3 days and reheat gently or serve at room temperature.