Another mouth-watering Mediterranean sandwich, bursting with fresh flavor! This recipe comes from the lovely Debbi, who was inspired by a Panera sandwich. I haven’t tried the original, but I know I like this one!
I messed up my bread (only about half my loaves ever come out right–I’m still learning) and it baked up pretty flat and wide instead of round, but if done properly with enough flour (I’m always scared to add too much), you will have a nice sandwich bread.
I know this recipe seems like a lot of work for a sandwich, but if you break down the process into steps, it’s not so bad. Make your bread one day, and make your hummus while you’re roasting the eggplant the next. Plus, it makes lots of sandwiches!
Mediterranean Veggie Sandwich with Pesto Hummus
Printable recipe with picture
Tomato Basil Bread
2 1/4 teaspoons (1 package) yeast
3/4 cup warm water (110 – 115 degrees)
1/4 cup minced fresh basil, packed
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 1/4 to 2 1/2 cups bread flour (I used AP)
1 can chickpeas, rinsed and drained (water reserved)
3 tablespoons lemon juice
3 cloves garlic
1 1/2 tablespoons tahini
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
Pepper, to taste
1/2 cup (packed) fresh basil leaves
1/4 cup pine nuts, lightly toasted and cooled
Garlic-Roasted Eggplant (optional)
8 cloves garlic, minced
2 to 3 tablespoons extra-virgin olive oil
2 lb. eggplant (about 2 globe or 4 Italian)
8 fresh thyme sprigs
Make the bread: In a large bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups of flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface, knead until smooth and elastic, about 3 – 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch down dough, knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled about 1 hour. With a sharp knife, cut a large X in top of loaf. Bake at 375 for 35 minutes or until golden brown.
Make the hummus: In a food processor, combine all the ingredients. Add in reserved bean water slowly until desired consistency is reached.
Make the eggplant: Mix the minced garlic and oil together in a small bowl and set aside. Slice the eggplant into rings and toss with 1 teaspoon salt. Place in a colander and allow to drain for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.
Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with the garlic olive oil. Arrange in a single layer on the baking sheet. Roast for 30 minutes-1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up. If serving as a side dish, serve with a lemon wedge for squeezing or drizzle with vinaigrette. If using in other recipes, scoop the flesh from the skin with a spoon.
For the sandwich: Spread two slices of tomato-basil bread with Pesto Hummus, then top with lettuce, red onions, tomatoes, cucumbers, feta, and Garlic-Roasted Eggplant (if using).
Recipe source: adapted from Debbi Does Dinner and Fine Cooking
I am totally adding eggplant next time. That sounds awesome! I need to make this again! So glad you liked it, thanks!
You are a hummus fiend! =) And even though you say your bread was ‘messed up,’ it sure photographs well!
Your bread looks like it is very good. I have never seen a white egg plant. Or am I thinking of something else, the purple one? Is this hummus the same as your hubby likes? Thanks for sharing all the recipes. I don’t know if I can get my hubby to try this…hummm, have to see.
You’re thinking of the right thing–yes, they are usually much bigger and purple. White isn’t usually sold in supermarkets–I found it at our farmer’s market. The hummus is a different recipe from the one Dennis likes, but he liked this kind on the sandwich.
That looks GREAT! like the new background!
P.S. can you make the bread in the bread maker? I really like using my bread maker.
I bet you could, Margaret. I will have to try that next time. Just keep an eye on it while it kneads to see if you need to add flour or water to make the texture right.
You are making my mouth water with all of these delicious Mediterranean dishes!! Soo up my alley… keep them coming!
That tomato basil bread looks amazing!!! I am so jelaous of your bread making skills. The sandwich sounds right up my alley, too.
This so healthy and delicious!
This sandwich is LOADED with amazingness! All of my favorite veggies and SO SUPER HEALTHY. I’m in love.
That looks delicious Veronica!! Hope you are enjoying your weekend! :D
Oh man, what a sandwich!! It’s brilliant, Veronica! I love the flavors and colors of this.
Now that is what I call a sandwich! I love the flavors going on in there and I think your bread looks great!
That sandwich is mouthwatering! I love the eggplant and I am envious (is there such a thing as eggplant envy?). I have never seen anything but purple eggplants at the markets out west. Hmph!
LOL, well, I don’t think there’s any difference in flavor, though I think I recall the smaller size making it seem a little less spongy and more tender.
I’m really digging that tomato basil bread. So pretty.
Veronica, Thank you for posting this! I made a semolina bread with the added flavors of your bread. It makes such a lovely loaf.