Tired of the same old lunch? It’s time to elevate your sandwich game with a recipe that’s as elegant as it is easy. This Walnut Pâté and Pear Sandwich is a game-changer, combining the rich, earthy flavor of a homemade toasted walnut pâté with the sweet, juicy crunch of fresh pears. Layered with smoky roasted red peppers and peppery arugula on hearty whole-grain bread, each bite is a delightful mix of textures and tastes. It’s the perfect sophisticated yet simple meal for a weekday lunch or a weekend picnic. Plus, it’s completely vegan and ready in under 30 minutes!
Ingredients
• Walnut Pâté
• 1 cup / 120g walnut pieces
• 1½ cups / 425g cooked cannellini beans, or 1 15-oz can, rinsed and drained
• 2 Tbs / 30ml lemon juice
• 2 cloves garlic, minced
• 2 tsp / 10ml olive oil
• ¼ cup / 60ml water
• Salt and black pepper, to taste
• Sandwiches
• 16 slices whole-grain bread
• 4 large jarred roasted red bell peppers, halved
• 2 large Anjou, Bartlett, or Concorde pears, peeled and sliced
• 2 cups / 60g baby arugula
Instructions
1. Preheat your oven to 350°F / 175°C. Spread the walnut pieces on a baking sheet and toast for 7 to 10 minutes, shaking the pan occasionally, until they are fragrant and lightly browned.2. Transfer the warm, toasted walnuts to the bowl of a food processor. Add the cannellini beans, lemon juice, minced garlic, olive oil, and ¼ cup of water. Purée the mixture until it’s smooth and creamy. Season with salt and pepper to your liking.3. To assemble the sandwiches, spread a generous 3 tablespoons of the Walnut Pâté on each of 8 bread slices. Layer each with a roasted red pepper half, a few pear slices, and ¼ cup of baby arugula. Spread the remaining 8 bread slices with 1 tablespoon of pâté and place them on top to complete the sandwiches.
Nutritional Information
• Nutrition Information
• (Per Sandwich)
• Calories: 318
• 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
Pro Tips
• The walnut pâté can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavor will deepen over time!
• To prevent the pear slices from browning, toss them with a little lemon juice before adding them to the sandwich.
• Lightly toast the bread slices before assembling for extra crunch and to prevent the sandwich from becoming soggy.
• For a chunkier pâté, pulse the in the food processor instead of puréeing until completely smooth.
FAQ
Q: Is this walnut pâté sandwich a good source of plant-based protein
A: Yes, it’s an excellent source of plant-based protein. The combination of walnuts and cannellini beans in the pâté, along with the whole-grain bread, provides approximately 12 grams of protein per sandwich, making it a satisfying and nutritious vegetarian meal.
Q: Can I make this pâté without walnuts or with different beans
A: Absolutely. For a nut-free version, you can substitute toasted sunflower seeds for the walnuts. If you don’t have cannellini beans, other white beans like Great Northern beans or even chickpeas will work well, though the texture may be slightly different.
Q: How can I prepare this vegetarian sandwich for meal prep
A: This sandwich is perfect for meal prep. You can make the walnut pâté up to 3 days in advance and store it in an airtight container in the fridge. To prevent a soggy sandwich, pack the pâté, sliced pears (tossed in lemon juice), and arugula separately and assemble just before eating.
Q: How do I make this sandwich gluten-free
A: To make this recipe gluten-free, simply substitute the whole-grain bread with your favorite gluten-free bread. All other ingredients in the walnut pâté and sandwich fillings are naturally gluten-free.
