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Avocado, Hummus, and Chimichurri Sandwich [vegan]

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Man oh man oh man oh man. This sandwich has revolutionized my life.

It started with a recent discovery. Chimichurri sauce. It’s similar to pesto, but tastes more fresh and herb-y, and I want to put it on everything. 

I’ve made two variations of this sandwich–first with chimichurri marinated zucchini, and again with  chimichurri marinated tofu [pictured]–and both had me cackling with disbelief because there’s no way a sandwich this simple should taste this good.

I recommend fresh ciabatta bread for optimal chewy crispy goodness, but I used frozen ciabatta rolls because they were calling to me from the freezer. Finally, because the flavors of this sandwich are so refined, I recommend finding a perfectly ripe avocado to avoid the unpleasant flavors that unripe and overripe avocados have.

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Avocado, Hummus, and Chimichurri Sandwich [vegan]

Makes 1 sandwich.

  • 1 ciabatta roll
  • 2-3 tbs hummus
  • 1/4 a large avocado, sliced
  • 1/2 small zucchini or 3 ounces firm tofu
  • 1 tbs + 1 tsp chimichurri sauce
  • lemon juice
  • salt
  1. If using zucchini, cut into 1/4 inch thick slices. Lightly salt and set to side for half an hour so that any excess water will be drawn out. Pat dry.
  2. If using tofu, press the tofu, and then cut into 1/4 inch thick slices.
  3. Coat the zucchini or tofu in 1 tbs chimichurri sauce. Bake at 350 degrees for 10 minutes or sauteé at medium heat in a nonstick pan for 2-3 minutes per side.
  4. Remove the tofu or zucchini from the pan and coat with the remaining 1 tsp of chimichurri sauce.
  5. (Optional, but makes the sandwich less messy to eat: Slice the ciabatta roll in half, and scoop out about half of the bread inside. I found it was easiest to cut a rectangle in each side of the roll, leaving a 1/4 inch border between the rectangle and the edge of the bread, and shave away the bread from this rectangle. Freeze the innards to use as bread crumbs in other recipes.)
  6. Spread the hummus on the bottom half of the roll, and top with with the tofu or zucchini.
  7. Lay 1/4 of a sliced large avocado on top. Sprinkle the avocado with a pinch of salt and a few drops of lemon juice. I like adding a sprinkle of garlic powder as well.
  8. Close the sandwich and bake at 350 degrees for 10 minutes, or cook panini style on a nonstick pan at medium-low heat until the crust of the sandwich is hot and crisp. If planning to eat later, wrap the sandwich in aluminum foil and refrigerate for up to a day (beyond that, the avocado gets a bit icky). Heat before serving. I brought it to work and warmed it up in a toaster oven. It was perfect!

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