Ingredients
1
tablespoon roasted-garlic hummus (from 10-oz container)
1
tablespoon soft goat cheese (from 5.3-oz container)
2
tablespoons chopped pitted kalamata olives
4
small ciabatta rolls (4 inch), cut in half horizontally
3
tablespoons balsamic vinegar
3/4
cup sliced peeled cucumber
2
large plum (Roma) tomatoes, cut into thin slices
1/4
small red onion, cut into thin slices
1/2
green bell pepper, cut into thin strips
8
radicchio leaves
Preparation
In small bowl, mix hummus and goat cheese. Stir in olives. Spread 1 teaspoon hummus mixture over cut side of top half of each roll. Brush about 2 teaspoons balsamic vinegar over cut side of bottom half of each roll.
On bottom half of each roll, layer 4 cucumber slices, 3 tomato slices, 1 onion slice, 4 bell pepper strips and 2 radicchio leaves. Cover with top halves of rolls. Insert toothpick into each sandwich. Serve immediately.
