Toasted walnuts are blended with beans and garlic to make a tasty pâté spread. Pears add a sweet, juicy crunch to sandwiches. Try them in place of tomatoes or other veggies.
YIELD: MAKES 8 SANDWICHES
1 cup walnut pieces
1½ 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
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
- 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.
- Transfer walnuts to bowl of food processor; add beans, lemon juice, garlic, oil, and ¼ cup water. Purée until smooth. Season with salt and pepper, if desired.
- 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 ¼ cup arugula. Spread remaining 8 bread slices wih 1 Tbs. Walnut Pâté. Place on top of sandwiches.
30 MINUTES OR LESS
Protein: 12 g
Total Fat: 12 g
Saturated Fat: 1 g
Carbohydrates: 44 g
Cholesterol: 0 mg
Sodium: 453 mg
Fiber: 9 g
Sugar: 11 g