Spring Veggie Sandwich
One of my favorite ways to enjoy this season’s bounty of fresh spring vegetables is this delicious Spring Veggie Sandwich. Made with homemade Roasted Beet Hummus and Basil Pistachio Goat Cheese Spread, this simple sandwich is the perfect blend of crunchy, creamy, and savory.
It’s also made with many of the same ingredients from my Spring Veggie Board (including the dips!), so it’s a wonderful way to enjoy leftovers from this favorite recipe.
Recipe Title
Makes one sandwich
Ingredients:
Sliced pumpernickel bread (I used Russian black rye bread)
Cucumber, thinly sliced
Watermelon radish, thinly sliced
Shredded carrots
Beet microgreens
Minced chives
To make:
Spread the hummus and pistachio goat cheese spread on two slices of bread. Layer the cucumber, watermelon radish, and carrots. Sprinkle with microgreens and chives. Close the sandwich and enjoy!
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