Healthy Hummus Sandwich With Pickled Peppers

This delightful sandwich adds a perfect component of crunch, protein and flavor to any lunch or dinner. Dill seasoned, sweet pickled peppers lay atop creamy hummus, while Sriracha, an Asian chili sauce, adds a spicy zing.

Ingredients

• 2

  differently colored bell peppers; tops, seeds and centers discarded; sliced into thin strips; cut in half

• 2 teaspoons

  dill weed

• 2

  shallots, thinly sliced

• 1 cup

  white balsamic vinegar*

• 1 pinch

  vanilla bean salt

• 1/4 teaspoon

  freshly crushed black pepper

• 10 slices

  toasted, sprouted bread

• One 10-ounce container

  store bought hummus (any flavor except roasted pepper)

• 1/2

  garden cucumber, thinly sliced

• Sriracha for seasoning

Directions

* We like honey flavored white balsamic vinegar.

Place sliced peppers into a medium sized bowl with sliced shallots, dill weed, vanilla bean salt, and crushed black pepper. Pour white balsamic vinegar over mixture and gently stir with spoon until ingredients are well incorporated. Cover and allow to marinate in refrigerator for at least an hour.

Remove pickled pepper mixture and hummus from refrigerator and put aside.

Line toasted slices of bread up on a baking sheet, making two rows of five.

Spread a heaping tablespoon of hummus on each slice of bread.

Lay a generous amount of pickled pepper mixture on five slices of bread and place tiny dots of Sriracha on top.

Place about four cucumber slices above the Sriracha layer and close sandwiches with remaining slices of bread.

Remaining picked pepper mixture can be stored in refrigerator, covered, for up to five days.