Cucumber and lemon pepper-topped open-faced sandwiches

The first WFPB recipe book I ever bought for myself was The Prevent and Reverse Heart Disease Cookbook by the Esselstyns. My doctor recommends it to all of her patients who are interested in switching to a WFPB-diet, and I think it’s a great starter cookbook. There are lots of easy recipes and quite a wide variety of them. I made my first hummus recipe from this book (used in the recipe below) and discovered that I really liked open-faced sandwiches and lemon pepper! 

If you want to pack these for lunch just turn them into regular sandwiches, since open-faced sandwiches aren’t easy to pack. The hummus in this recipe is actually enough for 6 or so of these sandwiches; I always make extra so I can have leftover hummus for more sandwiches or with a snack. 

Ingredients:

Servings: 2 open-faced sandwiches

  • 2 slices whole-grain oil-free bread, toasted (I use Ezekiel’s low sodium bread)
  • 2-3 tbs. hummus (the listed ingredients below makes enough hummus for about 6 sandwiches)
    • 1 15-oz. can chickpeas, drained and rinsed (oil-free, no added salt)
    • 2 large cloves garlic (or 1 heaping tsp. of minced fresh garlic from a jar)
    • 2 tbs. lemon juice
    • 1½ tbs. spicy brown mustard, to taste
    • ground black pepper, to taste
  • 1 green onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 medium kale leaves (removed from tough stems) or a handful of spinach, chopped to bite-size pieces
  • ½ small cucumber, sliced, then cut into halves or quartered
  • Mustard of choice, but I think yellow mustard is best
  • Lemon pepper (Mrs. Dash and Frontier brands have no added salt)

Directions:

First make the hummus. Mix all of the ingredients in the hummus list above (chickpeas through pepper) in a blender or food processor until smooth. Scrape it out into a smaller container to keep leftovers in the fridge (good for several days).

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Spread the toasted bread slices generously with the hummus. Sprinkle the green onion, cilantro, and kale (or spinach) evenly over the hummus. I usually press them into the hummus so they don’t escape while I eat the sandwich.

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Squirt mustard all over the top of the greens. Press cucumber pieces all over the top. Then generously cover the cucumber in lemon pepper. 

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One thought on “Cucumber and lemon pepper-topped open-faced sandwiches

  1. Pingback: Chickpea Shawarma Wraps | My Whole-Foods Plant-Based Kitchen

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