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Walnut Pâté and Pear Sandwich – vegetarian recipe
Stav Kogan

Walnut Pâté and Pear Sandwich

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
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 sandwiche
Calories: 318
Ingredients Method Nutrition

Ingredients
  

  • Walnut Pâté
  • 1 cup (120 g / 4.2 oz) walnut pieces
  • 1½ cups / 425g (15 oz) cooked cannellini beans, or 1 15-oz can, rinsed and drained
  • 2 Tbs / 30ml (1 fl oz) lemon juice
  • 2 cloves garlic, minced
  • 2 tsp (10 ml) olive oil
  • ¼ cup (60 ml / 2 fl oz) 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 (60 g / 2.12 oz) baby arugula
  • 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.

Method
 

  1. Preheat your oven to 350°F / 175°C.
  2. 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.
  3. Transfer the warm, toasted walnuts to the bowl of a food processor.
  4. Add the cannellini beans, lemon juice, minced garlic, olive oil, and ¼ cup of water. Purée the mixture until it's smooth and creamy.
  5. Season with salt and pepper to your liking. 3. To assemble the sandwiches, spread a generous 3 tablespoons (45 ml / 1.5 fl oz) of the Walnut Pâté on each of 8 bread slices.
  6. Layer each with a roasted red pepper half, a few pear slices, and ¼ cup of baby arugula.
  7. Spread the remaining 8 bread slices with 1 tablespoon (15 ml / 0.5 fl oz) of pâté and place them on top to complete the sandwiches.

Nutrition

Calories: 318kcalCarbohydrates: 44gProtein: 12gFat: 12g

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