*This recipe makes more beetroot hummus than required for the sandwich, but you can enjoy it as a dip, a dressing for BBQ vegetables, with roast lamb or dolloped onto salads for -3-4 days!  
For an even speedier version you can use store bought hummus and mayonnaise, but by making them fresh it takes this nostalgic classic sandwich to the next level!! 
 
Prep time: 20 minutes  
Cook Time:  
 

Ingredients: 

• 4 slices Rye sourdough bread  
• 8 baby gem lettuce leaves  
•  ½ red onion, sliced 
• 1 vine ripened tomato, sliced  
• 4 slices tasty cheese  
• 1 small carrot, grated  
• 1 small Lebanese cucumber, sliced into ribbons  
• 1 cup Alfalfa sprouts  
• Sea salt and pepper to taste  
• Beetroot Hummus: 
• 1 x 400g can chickpeas, drained  
• 300g tinned baby beetroot, drained  
• 1 tablespoons tahini  
• 1 teaspoon ground cumin  
• 2 tablespoons lemon juice  
• 2 tablespoons extra virgin olive oil  
• Avocado mayonnaise: 
• ½ large ripe avocado  
• 1 tablespoon lemon juice  
• 1 tablespoons extra virgin olive oil  
• 1 teaspoons Dijon mustard  
• 1 teaspoon maple syrup    

Method: 

1. For the beetroot hummus place all the ingredients into a blender with a pinch of salt and blitz until smooth and creamy.  
2. Place the avocado mayonnaise ingredients into a blender and blitz until smooth.  
3. To assemble the sandwich spread the bottom piece of bread with a generous amount of the avocado mayonnaise. Top with the lettuce, tomato, onion, cheese, cucumber, carrot and sprouts. Season with a pinch of salt and cracked pepper.  
4. Spread the remaining bread with a couple of tablespoons of the beetroot hummus then place on top of the sandwich. Slice in half and serve.