• PREHEAT YOUR OVEN TO 400°F (OR 200°C).

  Line a rimmed baking sheet with parchment and lightly spray with avocado oil or olive oil spray. Carefully slice a 16 ounce loaf of focaccia in half horizontally and lightly spray with oil. Bake on the middle rack of your preheated oven for 10 to 12 minutes.

MAKE THE QUICK PICKLE CARROTS:

• Meanwhile, in a bowl, measure and add 1 teaspoon sugar, 1/2 teaspoon kosher salt, a pinch of red pepper flakes (optional) and whisk well until sugar and salt have dissolved. Add in 1/2 cup matchstick carrots and toss well to coat, then set aside.

BUILD THE SANDWICH:

• Once the focaccia has toasted, carefully remove and let cool for about 5 minutes. In the meantime, mash the avocado with lemon (or lime) juice and a pinch of kosher salt. Thinly slice red onion and use a vegetable peeler to slice thin ribbons cucumbers. Pat dry any excess moisture from the cucumber, roasted red peppers and the banana pepper slices.

  Note: I lay each out on paper towel/kitchen towel and place a second one on top and gently press. So easy.
• To the top half of the bread, spread the mashed avocado and spread the bottom half with hummus. Top the hummus with sprouts and then the roasted read peppers. Drain and discard the pickling liquids from the carrots and spread them evenly over the roasted red peppers. Top with cucumber ribbons, thinly sliced red onion and banana peppers.

  Lastly, sprinkle the smashed avocado side with the green goddess seasoning and some freshly ground black pepper. Replace the top of the sandwich and cut into fourths and serve.