Fully-Loaded Veggie Sandwiches

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 small or medium eggplant, ends trimmed and sliced 1/2 inch thick, or 8 portobello mushroom caps, gills removed (optional)

1 1/2 tbsp. olive oil if using eggplant (or 3 tbsp. if using portobellos)

Kosher salt and pepper

2 ripe avocados

2 tbsp. fresh lemon juice

1/4 tsp. red pepper flakes

8 slices whole-grain bread, lightly toasted

1 c. hummus, divided

2 c. baby arugula, divided

Flaky salt

1 large heirloom tomato, sliced 1/4 inch thick, divided

1/2 large English cucumber, halved crosswise, then each half thinly sliced lengthwise

2 c. sprouts (such as broccoli, radish, or sunflower), divided

Directions

Heat broiler. On rimmed baking sheet, brush both sides of eggplant or mushrooms with oil and season with 1/4 teaspoon each salt and pepper. Broil until tender and browned in spots, 4 to 7 minutes.

Meanwhile, in medium bowl, mash avocados with lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper. Spread 4 slices toast with mashed avocados and remaining 4 slices with hummus, then add remaining fillings to make sandwiches, sprinkling flaky salt on tomato.