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Nor-Cal Veggie Sandwiches with Hazelnut Butter

Photo: Line T. Klein; Styling: Paige Hicks
Hands-on time 43 mins
Total time 43 mins
Yield Serves 4 (serving size: 1 sandwich)
This is the kind of delectable vegetarian fare that makes you forget about meat. Any sprouts you like will work in place of radish sprouts.

Ingredients

  • 1 large garlic clove
  • 1/2 cup hazelnuts, toasted
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons water
  • 1/4 teaspoon salt, divided
  • 6 cups water
  • 3 tablespoons fresh lemon juice, divided
  • 4 trimmed fresh globe artichoke hearts, halved crosswise
  • 2 teaspoons olive oil
  • 1 1/2 cups baby arugula
  • 8 (1-ounce) slices whole-wheat sunflower bread, toasted
  • 1 ounce radish sprouts
  • 1 ripe peeled avocado, thinly sliced

Nutrition Information

  • calories 359
  • fat 22.4 g
  • satfat 2 g
  • monofat 14.6 g
  • polyfat 4.1 g
  • protein 10 g
  • carbohydrate 35 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 417 mg
  • calcium 66 mg

How to Make It

  1. Place garlic in the bowl of a mini food processor; process until finely chopped. Add nuts; process until a coarse butter forms. Add mayonnaise, 2 tablespoons water, and 1/8 teaspoon salt; process until smooth.

  2. Combine 6 cups water and 2 1/2 tablespoons juice in a medium saucepan. Bring to a boil. Add artichoke hearts to pan; cook 6 minutes or until tender. Drain; dry with a paper towel.

  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add artichokes. Sprinkle with remaining 1/8 teaspoon salt; cook 2 minutes on each side or until well browned.

  4. Combine remaining 1 1/2 teaspoons juice with arugula; toss to coat.

  5. Spread 2 tablespoons hazelnut mixture on 1 side of each of 4 bread slices. Top hazelnut butter with 2 artichoke pieces, about 1/3 cup arugula mixture, 1/4 ounce sprouts, about 4 avocado slices, and 1 bread slice.