Protein Packed Avocado Artichoke Sandwich
VegetarianPreparation Time: 15 min
Serves 2
INGREDIENTS
Sandwich Spread
- 4 Reese’s Delicate Baby Artichoke Hearts (plus more if desired, roughly
- chopped)
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 medium ripe avocado
- 1 tbsp white miso paste (more to taste if wished)
- 2 green onions, sliced
- Juice of half a lime
- Chili pepper flakes to taste
- 1 tbsp nutritional yeast
- 1 clove garlic, pressed
- 1 tsp Italian seasoning mix
- 2 tbsp fresh dill, minced
- Salt and black pepper, to taste
Sandwich Assembly
- 4 slices of whole grain bread (or more if wished)
- 1 cup of salad greens and micro greens
- Mustard
- Baby cucumber slices
- More Reese’s Delicate Baby Artichoke Hearts, halved
DESCRIPTION
Dive right into this stacked Protein Packed Avocado Artichoke Sandwich whether it’s for lunch or dinner. Grab your can of Reese Artichokes and create a symphony of flavors and textures to make mealtime unforgettable.
DIRECTIONS
1. To a medium bowl add your beans, avocado, and miso. With a fork, lightly mash the beans and avocado together to the desired consistency.
2. Top the mash with green onions, artichokes, pepper, nutritional yeast, garlic, oregano, dill, lime juice, salt, and pepper. Give everything a good mix to combine, adjust the seasoning to your preference and set aside.
3. To assemble the sandwiches, spread both slices of bread with mustard, avocado white bean mash, extra artichokes, and sliced cucumbers. Top with greens, and the other slice of bread. Store leftover spread in an air-tight container in the fridge for up to 3 days. Enjoy!
2. Top the mash with green onions, artichokes, pepper, nutritional yeast, garlic, oregano, dill, lime juice, salt, and pepper. Give everything a good mix to combine, adjust the seasoning to your preference and set aside.
3. To assemble the sandwiches, spread both slices of bread with mustard, avocado white bean mash, extra artichokes, and sliced cucumbers. Top with greens, and the other slice of bread. Store leftover spread in an air-tight container in the fridge for up to 3 days. Enjoy!