This wonderful and cool veggie sandwich from my favorite bakery was reproduced. Any time of year is excellent for the chilly crispness!
| Prep Time: | 45 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 sandwiches |
Ingredients
- 1 cup canned garbanzo beans (chickpeas), drained, rinsed
- ⅛ cup tahini
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 pinch paprika
- 1 ½ teaspoons olive oil
- 1 tablespoon water
- 2 tablespoons fresh lemon juice
- ⅓ cup chopped fresh cilantro
- ¼ cup water
- 4 teaspoons red wine vinegar
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons white sugar
- 1 pinch salt
- ½ teaspoon sesame oil
- ½ cucumber, thinly sliced
- 1 large tomato, sliced
- 1 small red onion, thinly sliced
- 4 slices bread
- ¼ cup crumbled feta cheese
- ⅔ cup shredded lettuce
Instructions
- To prepare the cilantro hummus, place the garbanzo beans, tahini, garlic, 1 teaspoon salt, garlic powder, and paprika into a blender. Add 1 1/2 teaspoons of olive oil, 1 tablespoon of water, lemon juice, and the cilantro. Puree until smooth, and set aside.
- Whisk together 1/4 cup of water, vinegar, 2 teaspoons extra-virgin olive oil, sugar, 1 pinch of salt, and sesame oil in a bowl until the sugar has dissolved. Add the cucumber, tomato, and red onion. Toss to coat the vegetables in the dressing.
- Spread two slices of bread with the cilantro hummus, and sprinkle with crumbled feta cheese. Top with shredded lettuce and the vegetable mixture. Pour on additional dressing to taste, and top with the remaining slice of bread.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 11 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 2102 mg |
| Sugars | 21 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I would use a really good thick white crusty bread and pile on the veggies. Reminds me of Panera’s veggie sandwiche.
Delicious!
This sure was messy! I feel like mine needed to go into a pita pocket. I changed it to suit my tastes which excluded the tomato, subbed zucchini for the cucumber, used sweet onion, and added diced celery and avocado slices. And it was yummy!!
Very nice. Didn’t change anything about this recipe. Thanks.
ADD SPROUTS! ITS AMAZING! I also like Miso Mayo with this. You can find it at Whole Foods or Natural Grocers or whatever… DELICIOUS I LOOOVE IT
4 star as is. 5 star with some tweaks. Less sugar in dressing. More hummus.
Delicious and just like my favorite sandwich at Panera Bread. I used salt to taste in the hummus so I didn’t measure 1 tsp. I found this to be flavorful and filling. Great for a summer time lunch.
This was amazing and identical to that famous bakery! It made quite a bit of hummus which was great as I was able to pop it in the fridge and use it in another recipe! Yum! We made ours on a piecie of fresh Naan and folded it over. Will definitely make again!
Hummus was the only thing that I made, I didn’t mean to revamp the recipe, but the main ingredient is so expensive at 8.00 a jar, so I used already made garlic hummus. I added it to the food processor along with 1 full bunch of cilantro and about 1/4 teaspoon chipole powder and 1/2 teaspoon onion powder and a pinch of salt and mixed. It was so simple and tasted just like Panera’s . My son loves it, saids it taste better!
Yummy! Great fillng lunch! I did leave the tahini and feta cheese off, to make a lower fat version. Plus I am not a big fan of how tahinni paste changes the flavor of hummus. Added less fresh cilantro so as not to over power the whole sandwich; glad I did. Plus I didn’t notice until too late the hummus spread called for minced garlic, and garlic powder. Would have added more minced and no garlic powder. Other than those small tweaks, I loved this recipe!
this is just like penera’s veggy sandwich but the cucumbers are marinated. you could make this easier and its just as wonderful with plane sliced cucumbers.
Tastes like a hummus sandwich
This was rather bland hummus. I added more cilantro and paprika, but it still was salty and otherwise tasteless.
I make just the hummus and always have some on hand around our house. We eat it on a rgular basis with toasted pita points. It makes a great snack for my 2-year-old.
This recipe hit the spot!! We love this sandwich from a coffee shop. I did include sweet peppers as well. I also put a little tomato pesto on the bread because I couldn’t find the Tomato Basil Bread. We used a Foccacia instead. Lastly, my Tahini was out of date but I had store bought hummus and processed the cilantro in that!
The sandwich is great, though I used a little less red wine vinegar for the dressing (just my preference–I find it too strong). The hummus is very yummy itself, though I added more oil, garlic, and cilantro for taste.
Very reminiscent of “p-bread”. I didn’t really change anything, except I did the marinated veggies called for + avocado slices. And I added only half of the salt called for in the hummus. This one is a keeper, great weeknight dinner.
I only made the hummus but it was wonderful! Better than the cilantro hummus I buy at Whole Foods. I used the liquid from the chick peas to thin it out a bit. I served this at a party this last weekend and everyone loved it.
Found the hummus to be a far too salty. Had to add tahini, oil, lemon juice to cut it. I like the idea, though.
I didn’t make the sandwich but I made the Hummus, Boy was it a hit, even with those who didn’t know what hummus was and were afraid of the strong scent of the Cilantro. Everyone who tried it really enjoyed it and I didn’t change a thing…THIS IS AWESOME
This is the best hummus I have tasted, and I have tried a lot of them. What it needs is a tsp. of olive oil in the end.Loved the sandwich too……5 stars all the way!