Sandwiches can be sometimes difficult for the gluten free vegetarian, and though I love cheese, its high saturated fat content makes me happy to have alternative sandwich spreads like this one in my repertoire.
I'm giving instructions on how to make these from scratch, but this can be a super quick lunch solution if you use canned beans and a store-bought tapenade. A few minutes with the food processor, then toast up some gluten-free crispy-crust Italian or gf whole grain bread, and this black and white hero/sub/hoagie is ready to go!
WHITE BEAN PATE
1 c white beans (navy, cannellini)
1T olive oil
1 tsp chopped garlic
2 tsp oregano
1T chopped onion
S&P to taste
Blend all till smooth in food processor.
BLACK OLIVE TAPENADE
8 oz pitted black olives (kalamata,nicoise)
2 tsp chopped garlic
2 T capers
2T shredded basil leaves
2T lemon juice
2T olive oil
Blend all till smooth in food processor.
2 comments:
Love tapenade... I'll try this one. If it has garlic, it's good! thanks Bernice.
For a lot of people with restricted diets, bringing lunch to work is so inconvenient that I thought I needed to include a sandwich right away. I wanted one that is a bit different than the old standby of cheese and tomato (which I love, even if it is the old standby!) but, aside from being tasty gfveg, the main considerations were:
easy to make
easy to pack
Enjoy!
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