Fresh from the Fields Vegetable Sandwich
Makes 2 servings
This sandwich makes a perfect lunch or dinner for Meatless Mondays! Hummus is quickly becoming one of America’s new favorite spreads. If time is short, use commercial hummus in place of preparing your own.
Ingredients
For the Hummus:
1 cup chickpeas, drained
2 tablespoons lemon juice
1 garlic clove
1 tablespoon tahini
1 teaspoon lemon zest
¼ cup olive oil
1/8 cup liquid from chickpeas
Filling:
2 small individual baguettes
1 cup arugula
1 medium tomato, cut into ¼-inch slices
½ cup fresh basil leaves
2 small zucchini, cut on the diagonal, making oval slices
2 Kirby cucumbers, sliced lengthwise
2 small yellow bell peppers, cut into rings
4 thin slices of red onion
4 ounces Dofino® Creamy Havarti, thinly sliced
4 stems of chervil or basil
Methods
1. In the bowl of a food processor, combine the chickpeas, lemon juice, garlic, tahini, and lemon zest. Pulse until a smooth puree. In a steady stream, slowly add the olive oil while the food processor is on. Add just enough of the liquid to lighten the mixture into a spreadable paste. Season with salt and set aside.
2. Cut baguettes in half. Liberally spread both cut sides with the hummus.
3. Layer the arugula and then the tomato on the bottom of the rolls. Season the tomatoes with salt and cover them with basil. Continue layering the zucchini, cucumber, pepper rings, and onion, intermingling them with the Havarti cheese slices. Replace the top to the rolls.
