Ultimate Veggie Sandwich

Ingredients

FOR THE QUICK PICKLES

• 1 c. cucumbers, sliced
• 1 medium carrot, julienned
• 1 c. rice vinegar
• 1 c. water
• 1/2 tbsp. kosher salt

FOR THE MISO EGGPLANT

• 1 medium eggplant, sliced into ½ inch slices
• 1 tbsp. kosher salt 
• 1/4 c. white miso
• 2 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 1 tsp. sesame oil
• 1/2 tbsp. honey

FOR THE SANDWICHES

• 2 avocado
• 1/2 lime juice
• Kosher Salt 
• Freshly ground black pepper
• 2 heirloom tomatoes, sliced thick
• 2 c. arugula
• 2 small shallots, thinly sliced
• 2 c.  alfafa sprouts
• 1/2 c. hummus
• 8 slices whole wheat bread, toasted

Instructions

• FOR THE QUICK PICKLES
  1. Step 1In a medium bowl combine cucumber and carrots. Cover with rice vinegar, water and salt. Stir until salt is fully dissolved. Cover with plastic wrap and let marinate in the fridge for at least 20 minutes and up to 48 hours.
• FOR THE MISO EGGPLANT
  1. Step 1Preheat oven to 425º F.Lay eggplant slices out on a cutting board and sprinkle all sides with kosher salt. Let sit for 10 minutes. Meanwhile in a small bowl whisk miso, soy sauce, rice vinegar, sesame oil and honey.
  2. Step 2Line a sheet tray with parchment paper. Dip each slice of eggplant, both sides, in the miso glaze and arrange them on the sheet tray so there is no overlap. Roast for 30 minutes, flipping halfway through until browned and tender
• FOR THE SANDWICHES
  1. Step 1In a small bowl scoop out the flesh of the avocados and add lime juice. Mash into a spread, seasoning with salt and pepper to taste. Sprinkle the tomato slices with a sprinkle of salt.
  2. Step 2Start building the sandwich by spreading ¼ of the avocado on one slice of bread and 2 tbsp of hummus on the other. Begin with the avocado slice then stack the veg in the following order: a few slices of miso eggplant, handful of arugula, 2 slices heirloom tomato, pickled cucumbers, pickled carrots, shallots then sprouts. Top with the other piece of bread, slice in half and serve.