During my student days sandwiches were my favourite food. They are quickly made and can be either enjoyed cold or put in the oven for a quick grilling. As a student I used to buy the white toast bread or white buns as I didn’t know it better. Since then I have come a long way from making white toast sandwiches which I thought was the pinnacle of snacking. These days I enjoy snacking on things like the hummus sandwich below.
Now the only white bread I allow on my plate is the occasional panini. A delicious italian bread roll that can be grilled to give it a nice pattern and crunch. If I wasn’t that much into using my griddle pan I would have gotten myself a panini press long ago. But I take way too much pleasure out of pressing a panini top into a hot cast-iron griddle pan to heat it slightly and give it those nice, dark lines. Not to mention the smell when you do that – heavenly… Moving on to the actual hummus sandwich recipe..
- 1 panini, or a similar bread roll
- 2 tbsp beetroot hummus
- 2 romaine lettuce leaves
- 1/2 a small avocado
- a few slices zucchini, raw
- small handful of watercress
- half a lemon
- pinch of salt
- pinch of pepper
If you prefer your panini roll slightly warm and lightly grilled then heat a cast iron pan at medium heat. Press the panini into the pan until desired colour and warmth is achieved.
Cut the panini in half. Squeeze a few drops of lemon on the bottom half of your panini and spread the pulp of half an avocado on it. Top it with the lettuce and arrange the zucchini slices on it. Season with a pinch of pepper and salt.
Cover the top half with 2 tablespoons of beetroot hummus and spread the watercress evenly on it. Season with a pinch of pepper. Combine the two halves, serve immediately and enjoy your beetroot hummus sandwich!