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Veggie Sandwich with Roasted Garlic-Shallot Spread

Yield Makes 4 servings
With two small kids and a daily two-hour commute to a full-time job, Sunset reader Anita Behnke is always looking for fast meals--especially low-fat ones. In this main-dish sandwich, roasted garlic and shallots replace mayonnaise. Sometimes Behnke adds sliced roast turkey instead of the cucumber.


  • 2 heads (each 3 in. wide) garlic
  • 4 shallots (each 3 in. wide)
  • 1 baguette (8 oz.)
  • 1 firm-ripe avocado (6 oz.)
  • Salt and pepper
  • 1 cup thinly sliced cucumber
  • 1/2 pound Roma tomatoes, rinsed and thinly sliced
  • 1 cup lightly packed fresh basil leaves

Nutrition Information

  • calories 287
  • caloriesfromfat 22 %
  • protein 9.3 g
  • fat 7.1 g
  • satfat 1.2 g
  • carbohydrate 49 g
  • fiber 5.1 g
  • sodium 363 mg
  • cholesterol 0.0 mg

How to Make It

  1. Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool.

  2. Split baguette in half lengthwise.

  3. Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette.

  4. Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper.

  5. Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.