Loaded Hummus Havarti Veggie Sandwiches.
So who would have thought a summer veggie sandwich was on the top of my list?!
This is lunch time gold right now.
June gloom be gone! Piling veggies and chips high on a hearty, seedy bun with lots of layers of hummus and pesto? And creamy havarti cheese? It’s the only way to go.
I may sound like a crazy person, but this isn’t the first time I’ve recreated a meal that I’ve had at Nordstrom café. We are obsessed with going anytime we are at the mall – the food is so good, it’s kid-friendly, it’s fairly quick too.
Last year, I made these ricotta tomato jam jars. They are SUPERB. You guys love it, my family and friends request it, and it’s such a simple snack to make but one that’s really impactful as an appetizer.
I’ve also made their crispy cauliflower dish with hummus. Lacy and I get this every single time we go. I basically want to order two plates of it and eat it as my meal. SO good.
So a few weeks ago, it was just the kids and me and we stopped in for lunch after running errands. They had a veggie sandwich on the menu and it just sounded SO good. And that’s obviously never my first choice. Like, ever.
Very weird, right?
And then, it was so good. Hummus and Havarti? Yes please. Those two things are foods I’d have a pretty hard time ever saying no to. I figured if they were with vegetables, I’d probably love it.
I made my own version shortly after we got home and let’s just say it’s been on major lunch rotation. This is huge huge HUGE for me because I don’t really care for raw vegetables yet. But something about slicing them super thin like this, and then layering them between thick blankets of hummus and Havarti cheese? Amazing.
Oh, and of course I added in pesto!
Because it’s summer and I just can’t help it. Pesto makes everything better.
Obviously, the bread is a game changer here too. I suggest finding something hearty and seedy, a multigrain or sourdough (or, uh, a multigrain sourdough!), something that can hold all of the vegetables really well and not disintegrate between the juices and the hummus and pesto. I’m almost never a bun person – and always a bread/toast person – but I wanted these to be portable and cute and like a veggie sandwich cloud.
I have succeeded!
While I have a rainbow veggie sandwich in The Pretty Dish, it’s a mix between roasted and pickled veggies (and to die for), nothing as simple as slicing some raw ones. And I never thought I’d actually make something like this and ENJOY eating it, but here we are.
Is the world ending?!
Summer Veggie Sandwich
- Note: if you’d like to make your buns “seedy,” brush them with olive oil and sprinkle them with everything season and pepitas. Pop them in a 325 degree F oven for 10 minutes and you’re good to go!
To assemble the sandwiches, spread the hummus on the bottom layers of the buns and top it with the pesto. Add on the Havarti slices, then layer on the tomato, cucumber, shaved carrot and avocado with sprinkles of salt and pepper as you go. You can add a little more pesto on top if you’d like too!
If you'd like to make sure your veggies are super thin, you can use a mandolin to slice them. It totally depends on your preference of how thick you like the vegetables. I like them very thin!
- Serve immediately with lots of potato chips!
Layers of love.