Chickpea, Beet, and Apple Panini Serves 4 30 minutes or fewer Never had raw beet in a sandwich? This panini will have you hooked. 1 ½ cups cooked chickpeas, or 1 15-oz. can chickpeas, rinsed and drained 3 Tbs. vegan mayonnaise 1 Tbs. lemon juice 1 tsp. chopped fresh tarragon 8 slices sesame semolina bread (8 oz.) 1 medium golden beet, peeled and sliced 1 Granny smith apple, thinly sliced ¼ cup broccoli or radish sprouts 4 Tbs. prepared black olive tapenade 1. Pulse chickpeas, mayonnaise, lemon juice, and tarragon in food processor until chunky. 2. Spread chickpea mixture on 4 bread slices. Top with beet and apple slices, and sprouts. Spread remaining 4 bread slices with tapenade; close sandwiches. 3. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray; heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 3 minutes. Flip, replace weight, and cook 2 minutes. (Or cook 4 minutes in panini maker.) dinner tonight with tangy slaw on the side.
Posted on: Sun, 04 Aug 2013 22:24:27 +0000
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