Vegetarian Hummus, Roasted Pepper, and Arugula Sandwich 
Serves 2
Preparation time: 20 minutes
Ingredients:
4 slices of whole-wheat or grain bread (about 160 g)
150 g plain hummus
1 red bell pepper (about 120 g)
1 yellow bell pepper (about 120 g)
50 g fresh arugula
1 tbsp olive oil
Salt & ground black pepper
Preparation steps:
Prepare the roasted peppers 
Preheat your oven to 220°C (428°F) on the grill.
Cut the peppers into strips about 2 cm wide.
Arrange them on a baking sheet lined with baking paper. Drizzle with olive oil, season with salt and pepper.
Grill for 12-15 minutes, until tender and slightly charred around the edges. Set aside.
Toast the Bread 
Meanwhile, lightly toast the bread slices in a toaster or in the oven until crispy.
Assemble the Sandwich 
Generously spread hummus on two slices of bread.
Arrange the arugula on top of the hummus.
Then add the roasted pepper strips.
Finish with the other two slices of bread. Press lightly to hold everything together.
Serve 
Cut the sandwiches in half for a beautiful presentation and enjoy while still warm or at room temperature.
Tip for making this recipe easier:
Use jarred roasted peppers if you’re in a hurry—drain them well before assembling!
Ingredient swap:
Substitute baby spinach for the arugula if you prefer a milder flavor. Cooking tip:
For even cooking, turn the peppers over halfway through and watch for browning to prevent them from burning.
Vegetarian Hummus, Roasted Pepper, and Arugula Sandwich
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