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.
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
- 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.
- If using tofu, press the tofu, and then cut into 1/4 inch thick slices.
- 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.
- Remove the tofu or zucchini from the pan and coat with the remaining 1 tsp of chimichurri sauce.
- (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.)
- Spread the hummus on the bottom half of the roll, and top with with the tofu or zucchini.
- 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.
- 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!