Prep Time:
Yield: Scale
Ingredients
- Pickled Carrots
- 1/2 pound carrots, cut into matchsticks
- Peel from half a lemon
- 1/2 cup sliced sweet red pepper
- 1/4 cup sliced red onion
- 1 tablespoon red pepper flakes
- 3/4 cup water
- 1/2 cup white or apple vinegar
- 2 tablespoons sugar
- 3/4 tablespoon coarse salt
- 1 teaspoon crushed coriander seeds
- 1 teaspoon crushed cumin seeds
- Sandwich
- 1/4 cup hummus
- 2 cups sprouts (your choice- I used radish)
- 1/4 cup crumbled feta
- 4 slices Daves Killer Bread, Thin Sliced Good Seed
Instructions
- At least 12 hours, up to one week before making the sandwiches, place matchstick carrots, pepper, onions, lemon peel and red pepper flakes in a quart-sized jar. Combine the water, vinegar, sugar, salt, coriander, and cumin seeds in a small pot. Heat over medium heat until the mixture comes to a boil and sugar/salt as dissolved. Pour over the carrots, cool, and place the lid on the jar. Store in refrigerator.
- To assemble sandwiches, spread 1 tablespoon of hummus on all four slices of bread. Layer a handful of sprouts on two of the slices, followed by a layer of the pickled carrot mixture and finally feta. Place the tops on the sandwiches, slice in half, and pack away for lunch.
Notes
+ Pickled recipe lightly adapted from this recipe from Bon Appetit.
+ If you’re in need of a hummus recipe, I still love this one from Mark Bittman.