- Calories 359
- Fat 22.4g
- Satfat 2g
- Monofat 14.6g
- Polyfat 4.1g
- Protein 10g
- Carbohydrate 35g
- Fiber 9g
- Cholesterol 0.0mg
- Iron 2mg
- Sodium 417mg
- Calcium 66mg
Nor-Cal Veggie Sandwiches with Hazelnut Butter
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.
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Combine remaining 1 1/2 teaspoons juice with arugula; toss to coat.
Step 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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Heather813's Review
I just finished enjoying this delicious sandwich. It reminded me of a BLT or bahn mi in terms of a great balance of flavor and texture. The hazelnut butter is really, really good. I do admit that I didn't follow the recipe exactly. I had all intentions of using the fresh artichokes I bought, but after prepping the first one I realized it was really too much work for a sandwich. I popped open a can of artichoke hearts, drained them well, and fried them according to the recipe. I will definitely make this again, but I plan to use canned artichokes again.
great quick dinner