Veggie Triple Decker Sandwich with Pea Avocado Spread and Hummus
This easy vegan sandwich recipe is packed with fresh flavor and works great to serve at home or on the go! An easy pea avocado spread layered with hummus and tomatoes is an amazing sandwich combination in this veggie triple decker recipe!
Heat about a ½ inch water in a pot to boiling. Add peas and cook for 2-3 minutes or until tender.
Plunge the peas into cold water to stop the cooking. Drain well and transfer to a small mixing bowl. Mash with a fork.
Use a knife to cut the avocado into chunks while still in the skin. Use a spoon to scoop out and add to the bowl. Mash with a fork and mix into the peas.
Add the lemon zest and juice from the lemon. Followed by the olive oil, tarragon and chives. Mix well. Add salt and pepper to your taste.
Layout the slices of bread and top 3 with avocado spread and 3 with hummus. About 3 tablespoons of each per slice.
To assemble the sandwich, Place the bread with hummus facing up, on top of the slice with the avocado spread. Then top with one slice of plain bread and cover with sliced tomato. Place the final slice of bread on top of the tomatoes and cut in half.
Tips for BEST Results:If you make the avocado spread ahead of time, place it in a container and press a strip of plastic wrap tightly to the top of the spread down into the bowl before placing the container lid on top.Use a food processor to quickly and easily mash the peas. Just be sure to pulse to maintain some of the texture of the peas.Make sure your avocado is ripe, but not too ripe! The trick with an avocado is to use it immediately when it’s ready or you can refrigerate the avocado once it’s achieved softness so it will last a bit longer.Chop the herbs into a fine dice and use fresh herbs for maximum flavor.Use a microplane to quickly and easily zest the lemon!