Pickled Carrot And Hummus Sandwich

This recipe comes to us from Melissa of The Faux Martha

Ingredients:

FOR THE PICKLED CARROTS

• ½ pound carrots, cut into matchsticks

• Peel from half a lemon

• ½ cup sliced sweet red pepper

• ¼ cup sliced red onion

• 1 tablespoon red pepper flakes

• ¾ cup water

• ½ cup white or apple vinegar

• 2 tablespoons sugar

• ¾ tablespoon coarse salt

• 1 teaspoon crushed coriander seeds

• 1 teaspoon crushed cumin seeds

  FOR THE SANDWICH

• ¼ cup hummus

• 2 cups sprouts (your choice- I used radish)

• ¼ cup crumbled feta

• 4 slices Daves Killer Bread, Good Seed Thin-Sliced

Directions:

1. At least 12 hours, up to one week before making the sandwiches, place matchstick carrots, pepper, onions, lemon peel and red pepper flakes in a quart-sized jar.

2. Combine the water, vinegar, sugar, salt, coriander, and cumin seeds in a small pot. Heat over medium heat until the mixture comes to a boil and sugar/salt as dissolved.

3. Pour over the carrots, cool, and place the lid on the jar. Store in refrigerator.

4. To assemble sandwiches, spread 1 tablespoon of hummus on all four slices of bread.

5. Layer a handful of sprouts on two of the slices, followed by a layer of the pickled carrot mixture and finally feta.

6. Place the tops on the sandwiches, slice in half, and pack away for lunch.

Recipe makes 2 sandwiches