Do you ever just want a big crusty sandwich with good toasty crunchy edges? I do.

Do you ever want something that’s warm and filling that gives you energy instead of making you feel icky? Then we have something in common.

And have you ever had hummus warmed up and realized it’s the best thing ever? I have. And if you have not, it would be my great honor to share with you this simple pleasure.

If a sandwich isn’t for you today, you could also try warm hummus in this Hummus Barley Bowl with Sweet Potatoes & Kale. Yes I did just try to subtly self-promote another post of mine within this post. Why not, right? It’s my blog and I #dowhatiwant. Like make sandwiches out of plants and call it grilled cheese. Can I get a kale yeah?

*crickets* Anyways terrible puns aside, this sandwich is dank monies. It’s creamy, warm, filling, crusty, crunchy, and oh so luscious. Kind of like Aaron Paul. Except better because it’s a sandwich.

I grilled mine in a panini press. I really enjoyed this life choice. I forgot about my panini press. But hot damn I’m happy I rediscovered it. Time to rekindle my love for pressed sammies. All dem crispy edges <3.

If you don’t have a panini press, feel free to use your stovetop and a shallow skillet or frying pan.

Ingredients:

• 2 slices bread of choice (I used Multigrain Sourdough from Trader Joe’s)
• 1 medium sweet potato, baked or microwaved (about 1/2 cup mashed)
• 1/4 cup nutritional yeast
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1 teaspoon almond (or other non-dairy) milk
• 1/4 cup hummus (I used Trader Joe’s Horseradish Hummus; this Miso Hummus works great, as well)
• salt & pepper to taste
• Optional (recommended) add-ins:
  • sun dried tomatoes
  • fresh tomatoes
  • roasted red peppers
  • roasted onions

Directions:

1. Cook sweet potato until tender, either in the oven at 425 degrees for 40-50 minutes, or in the microwave for 6-10 minutes.

2. Scrape the insides of the sweet potato into a bowl. Add nutritional yeast, chili powder, cumin, paprika, and salt and pepper into a small bowl and mash together. Add almond milk to thin, if desired, and mix well again.

3. Spread a layer of sweet potato mash over one slice of bread, and a layer of hummus over the other. Add additional toppings, if desired. I recommend sun dried tomatoes.

4. If using a panini press, bring to medium-high heat and toast until insides have melted and warmed and bread is toasted, about 4-5 minutes. If you are toasting in a skillet on the stove-top, warm and melt about a teaspoon of non-dairy spread or coconut oil over medium heat. Gently place sandwich and allow to toast until browned, about 2-3 minutes, then flip to the other side and repeat on other side of sandwich until both slices of bread are browned, crispy, and delicious. Enjoy. 🙂

More Hummus:

• Miso Hummus 
• Hummus Barley Bowl with Sweet Potatoes & Kale