Nor-Cal Veggie Sandwiches with Hazelnut Butter

 Recipe
Photo: Line T. Klein; Styling: Paige Hicks
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.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 43 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 43 Minutes
Total: 43 Minutes

Nutritional 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

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

Preparation

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.

Tiffany Vickers Davis,

Cooking Light

July 2014
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