The Vegetable Sandwich that Breaks all the Rules | Even Meat-Eaters will go Crazy

cheese

🥗Healthier: avocado

💰Cheaper: hummus

Hummus provides creaminess at a lower cost.

crusty bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more nutrients.

Cut a baguette into 6 inch pieces (15 centimeters) and then cut each piece in half vertically.

Place the baguette pieces cut side up into a baking tray lined with foil paper.

Drizzle the baguette pieces with extra virgin olive oil and a dash of garlic powder.

Put the baking tray into a preheated oven on broil at 210 degrees Celsius (410 degrees Fahrenheit) for 2 to 3 minutes to lightly toast the baguette.

In a food processor, add 2 cups of cooked chickpeas, 2 tablespoons of tahini paste, 2 cloves of garlic, 1 teaspoon of fresh lemon juice, and 2 tablespoons of extra virgin olive oil.

Season with sea salt and freshly cracked black pepper, then run the food processor on low speed until well mixed.

With the food processor running, slowly add in 2/5 of a cup (95 milliliters) of cold water and continue to run on low speed for 2 to 3 minutes until creamy and lump-free.

Heat a large fry pan on medium-high heat for about 4 minutes.

Slice 6 extra large button mushrooms into half-inch thick slices (1.25 centimeters).

Add 2 tablespoons of extra virgin olive oil to the hot pan and immediately add the sliced mushrooms, mixing to coat them in oil.

Place the mushrooms in a single layer and cook for about 3 minutes without mixing to allow them to release water and develop texture.

After 3 minutes, mix the mushrooms and cook for another 3 minutes on the other side without mixing.

Season the mushrooms with sea salt and freshly cracked black pepper, then give them a quick mix to coat evenly and remove from the pan.

Grab a couple of toasted baguette pieces and spread hummus on the bottom side of each sandwich.

Add a couple of roasted red bell peppers (jarred) on top of the hummus, ensuring they are patted dry to avoid sogginess.

Add a couple slices of manchego cheese on top of the roasted peppers.

Layer the seared mushrooms over the manchego cheese and add sliced red onion.

Spread dijon mustard on the top part of the baguette and top with fresh arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens