Ingredients:
Yields 4 sandwiches
Walnut Pâté
1 cup walnut pieces
1 ½ cups cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained
2 Tbs. lemon juice
2 cloves garlic, minced (2 tsp.)
2 tsp. olive oil
Sandwiches
16 slices whole-grain bread
4 large jarred roasted red bell peppers, rinsed, drained, and halved
2 large Anjou, Bartlett, or Concorde pears, peeled and sliced
2 cups baby arugula
1. To make Walnut Pâté: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast in oven 7 to 10 minutes, or until browned, shaking pan occasionally.
2. Transfer walnuts to bowl of food processor; add beans, lemon juice, garlic, oil, and 1/4 cup water. Purée until smooth. Season with salt and pepper, if desired.
3. To make Sandwiches: Spread each of 8 bread slices with 3 Tbs. Walnut Pâté. Top each with red bell pepper half, 2 pear slices, and 1/4 cup arugula. Spread remaining 8 bread slices wih 1 Tbs. Walnut Pâté. Place on top of sandwiches.
vegetariantimes.com
Yields 4 sandwiches
Walnut Pâté
1 cup walnut pieces
1 ½ cups cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained
2 Tbs. lemon juice
2 cloves garlic, minced (2 tsp.)
2 tsp. olive oil
Sandwiches
16 slices whole-grain bread
4 large jarred roasted red bell peppers, rinsed, drained, and halved
2 large Anjou, Bartlett, or Concorde pears, peeled and sliced
2 cups baby arugula
1. To make Walnut Pâté: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast in oven 7 to 10 minutes, or until browned, shaking pan occasionally.
2. Transfer walnuts to bowl of food processor; add beans, lemon juice, garlic, oil, and 1/4 cup water. Purée until smooth. Season with salt and pepper, if desired.
3. To make Sandwiches: Spread each of 8 bread slices with 3 Tbs. Walnut Pâté. Top each with red bell pepper half, 2 pear slices, and 1/4 cup arugula. Spread remaining 8 bread slices wih 1 Tbs. Walnut Pâté. Place on top of sandwiches.
vegetariantimes.com
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