It was the perfect Sunday lunch. It was also the messiest sandwich I have eaten in my entire life. (Not that I let that keep me from reading while I ate it!) It also reaffirmed my belief that the key to the perfect hummus & veggie sandwich is hot hummus on crusty bread. If your bread isn't crusty and your hummus isn't hot, just put the whole thing in a panini press, which will make it also compressed enough to not break your jaw eating it.
I used the Italian bread because I was out of wheat (I'm supposed to make more this afternoon but am getting tired of being sweaty...) and stuck it in a 500 degree oven for 5-7 minutes to try to toast a bit. Next time I'm toasting it with olive oil in a frying pan (like how you make grilled cheese) and hopefully that'll work better. In assembly, you use the hummus to hold down the garlic sprouts and shredded (I gleefully recently discovered how well the big round holes on the cheese grater work for shredding baby carrots!) carrots. Then you sandwich the tomato slices in the lettuce to keep them from soggifying the bread. I recommend making this kind over overstuffed un-panini-pressed sandwich with fresh, strong bread that won't fall apart.
Just like I wanted to say last week that there's nothing like cleaning up the homemade sauce on your plate with homemade bread, there's REALLY nothing like a hummus and veggie sandwich on homemade bread, with homemade hummus, and homegrown veggies. Someone please make my tomato plants hurry up!
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