Nor-Cal Veggie Sandwiches with Hazelnut Butter

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:
Recipe from Cooking Light

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Recipe Time

Hands On: 43 Minutes
Total: 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 359
  • Fat: 22.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 14.6g
  • Polyunsaturated fat: 4.1g
  • Protein: 10g
  • Carbohydrate: 35g
  • Fiber: 9g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 417mg
  • Calcium: 66mg

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. 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. 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. 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. 4. Combine remaining 1 1/2 teaspoons juice with arugula; toss to coat.
  5. 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.
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