Veggie Sandwich Recipe

Activate yeast

Combine warm water and sugar in a small bowl, sprinkle yeast over top, stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1/8 cup olive oil. Mix until a shaggy dough forms, then knead 6–8 minutes by hand or 4–5 minutes in mixer until smooth and elastic. If dough is too sticky, add up to 2 tbs more flour; if too dry, add up to 1 tbs water.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch dough down gently, transfer to an oiled 9x13-inch sheet pan, and press to an even thickness (about 1/2 to 3/4 inch). Cover and let rise another 30–40 minutes.

Preheat oven to 425°F (220°C). Use your fingertips to make dimples across the dough surface, drizzle remaining olive oil (about 1/8 cup) evenly, scatter chopped rosemary if using, and sprinkle coarse sea salt. Bake 18–22 minutes until golden brown and cooked through. Cool slightly, then slice into 8 sandwich-sized halves (or split horizontally).

In a food processor add chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Process until smooth, scraping down sides as needed.

If hummus is too thick, add water or aquafaba 1 tbs at a time until spreadable (about 1–2 tbs). Adjust salt and lemon to taste. Transfer to a bowl and refrigerate until assembly.

Roast red peppers and sweet potato

Preheat oven to 425°F (220°C) if not already. Halve and core red peppers, place cut-side down on a parchment-lined baking sheet. Peel sweet potato and cut into 1/4-inch thick rounds or 1/2-inch cubes tossed with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast peppers and sweet potato together 20–25 minutes until sweet potato is tender and peppers skin is blistered. Transfer peppers to a bowl and cover with plastic wrap for 10 minutes; then peel off skins and slice into strips.

Sear portobello mushrooms

While roasting, remove mushroom stems, wipe caps with a damp cloth, and brush both sides lightly with 1 tbs olive oil and sprinkle 1/4 tsp salt and 1/4 tsp pepper. Heat a large skillet over medium-high heat and sear mushrooms 4–5 minutes per side until deeply browned and tender. Optionally add a splash of balsamic to the pan in the last minute and glaze. Slice mushrooms into 1/4-inch strips after resting 2 minutes.

Caramelize onions

Thinly slice the yellow onion. In a medium skillet, heat 1 tbs olive oil over medium-low heat. Add onions, 1 tsp salt, and cook, stirring occasionally, 18–25 minutes until deeply golden and sweet. In the last 2 minutes add 1 tsp balsamic vinegar and 1 tsp maple syrup (or sugar) to deglaze and enhance sweetness. Remove from heat.

Wilt spinach quickly: in the mushroom skillet or a clean pan, add a small splash of olive oil and sauté spinach 1–2 minutes until just wilted. Season with a pinch of salt and pepper. Drain any excess liquid.

Prepare fries according to package instructions if using frozen (bake or fry). If making from russet potatoes: preheat oven to 425°F (220°C). Cut potatoes into 1/4-inch sticks, toss with 1 tbs olive oil, 1 tsp salt, and 1/2 tsp paprika. Spread in a single layer on a baking sheet and bake 25–30 minutes, flipping halfway, until golden and crisp.

Warm focaccia halves briefly in a 350°F (175°C) oven for 5–7 minutes or toast in a pan until slightly crisp.

Assemble sandwiches: spread 1–2 tbs hummus on the bottom half of each focaccia. Layer spinach (about 2–3 tbsp), 2–3 slices of roasted sweet potato, 2–3 strips of roasted red pepper, 2–3 slices of seared portobello, and a generous spoonful of caramelized onions. Top with the focaccia top, press gently, and slice if desired.

Serve each sandwich with a portion of fries. Optionally add extra hummus or a small side salad.