Thursday, July 3, 2014

Veggie Sandwich with Cannellini Dill Spread

I made this cannellini dill dip a few months ago, as a Mediterranean- style bridge to help my beau with his return to Boston from Italy. Served alongside pita chips, carrot sticks and marinated mushrooms, it was intended to be light so we might enjoy a hearty serving of pie afterward. The dip was so delicious and filling, though, our bellies only had room for tiny taste of dessert in the end. It was so good, in fact, that just the other day, my companion mentioned he was still thinking about it.

The idea of that dip planted once again in my mind, I thought of it immediately when I wanted a nice spread for a simple sandwich. The dill in the dip-turned-spread provides a nice complement to the raw veggies in the sandwich, giving everything a fresh, crisp, clean feel.

Bean Dill Spread or Dip
from The Modern Vegetarian Kitchen

2 (15 oz.) can cannellini beans
3 tablespoons lemon juice
3 tablespoons (plus 1 tsp. if using for dip) olive oil
2 tsp. dried dill
2 cloves (1 tsp.) chopped garlic
Sea salt to taste
Black pepper to taste
Pinch paprika

1. Blend everything in a food processor except 1 tsp. olive oil and paprika if making as a dip. Add the paprika to the mixture if using as a spread.
2. For dip, garnish with paprika and 1 tsp. olive oil. Serve with vegetables or pita.

Veggie Sandwich
makes 4-6 sandwiches

Slices of bread (I used store-bought whole wheat.)
Bean dill spread, above
1 bell pepper, seeded and sliced
1 cucumber, sliced into thin pieces
1 red onion, sliced
1 cup sprouts (I used a mixture of adzuki, lentils and green peas, but any bean or alfalfa sprouts work.)

1. Spread about 1 tablespoon bean spread on each slice of bread. Top one slice with bell pepper, cucumber and onion. Top the other with sprouts and place sprout side down on sandwich.
2. Optional, serve with extra bean dip for some messy flavor.

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