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Lentils.org

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Tuscan Focaccia Sandwich with Lemony Lentil Spread 

Prep Time: 25 Minutes

Total Time: 30 Minutes

Servings: 10 sandwiches

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 cups (500 L) cooked whole red (brown) lentils
  • ½ cup (125 mL) olive oil, divided
  • 2 Tbsp (30 mL) garlic puree
  • ¼ cup (60 mL) lemon juice
  • 2 Tbsp (30 mL) tahini
  • 2 tsp (10 mL) salt
  • 1 tsp (5 mL) pepper
  • 3 Tbsp (45 mL) water
  • 10 focaccia bread segments
  • 3 cups (750 mL) zucchini, sliced lengthwise, roasted
  • 3 cups (750 mL) eggplant, sliced, roasted
  • 2 cups (500 mL) red bell peppers, roasted, and julienned
  • 1 ½ lbs (750 g) fresh mozzarella, sliced
  • 1 cup (250 mL) basil pesto
  • 4 cups (1 L) baby arugula
  • 10 oz (600 g) prosciutto, crispy (optional)

Directions

  1. In a food processor, combine lentils, ¼ cup (60 mL) oil, garlic, lemon juice, tahini, salt, and pepper.
  2. Blend until smooth, adding water as needed to achieve a thick, spreadable consistency.
  3. Brush focaccia with remaining oil and toast on a flat top until lightly toasted.
  4. To build each sandwich, spread lentil spread generously onto the bottom half of the focaccia.
  5. Layer on grilled vegetables, add mozzarella, and spread pesto of the top half of the bread.
  6. Add arugula and optional crispy prosciutto.
  7. Close sandwich, press lightly, and slice.

Nutritional Information

  • Serving Size: 1 sandwich (290 g)
  • Per serving:
  • Calories 630
  • Total Fat 42 g
  • Saturated Fat 13 g
  • Cholesterol 60 mg
  • Carbohydrates 37 g
  • Dietary Fibre 5 g
  • Sugar 5 g
  • Protein 27 g
  • Sodium 1380 mg
  • Potassium 500 mg
  • Folate 140 mcg

Tags

www.lentils.org