Go Back
A stacked roasted red pepper hummus sandwich with toasted multigrain bread, fresh vegetables, and greens on a white plate.
Maryam

Roasted Red Pepper Hummus Sandwich

A vibrant, creamy sandwich packed with smoky-sweet roasted peppers, tangy feta, and crisp vegetables that comes together in minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Dinner, lunch
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich
  • 2 ciabatta rolls or crusty bread halved horizontally
  • 0.5 cup roasted red pepper hummus store-bought or homemade
  • 0.5 cup roasted red peppers jarred, drained and sliced
  • 0.5 cucumber thinly sliced
  • 0.25 cup red onion thinly sliced
  • 2 oz feta cheese crumbled
  • 1 cup mixed greens or arugula
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh lemon juice
  • black pepper freshly cracked

Equipment

  • Cutting board
  • Chef's Knife
  • Small Bowl

Method
 

Prep
  1. In a small bowl, toss the mixed greens with olive oil, lemon juice, and a pinch of salt. Massage gently until just coated. This quick dressing keeps the greens from tasting dry against the creamy hummus.
  2. Spread 2 tablespoons of roasted red pepper hummus on the cut side of each bread half, covering all the way to the edges. This creates a barrier so the bread doesn't get soggy.
  3. On the bottom halves, layer the roasted red peppers, cucumber slices, and red onion. Season lightly with salt and pepper. The order matters: peppers against the hummus, then cucumber, then onion on top.
  4. Scatter the crumbled feta over the vegetables, then pile the dressed greens on top. Press down gently so the sandwich holds together when you close it.
  5. Place the top halves on the sandwiches and press firmly. Slice in half on the diagonal if desired. Serve immediately, or wrap tightly and refrigerate for up to 4 hours.

Notes

For extra protein, add sliced grilled chicken or a fried egg. The sandwich actually improves after 30 minutes in the fridge as the flavors meld. If your bread is very crusty, scoop out a little of the interior to make room for the fillings and prevent a jaw workout.