Beet

Garlicky Beet & Chickpea Sandwiches

July 23, 2021
0 Stars
Photo by Ty Mecham. Prop Stylist: Veronica Olson. Food Stylist: Samantha Seneviratne.
  • Prep time 15 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4 sandwiches
Author Notes

These incredibly satisfying vegetarian sandwiches—inspired by a panini from Grandaisy Bakery—combine flavors and textures to create a perfect whole. The roasted beets get tossed while still warm in vinegar for a little zip, almost like a quick pickle.

The spread is a riff on Greek skordalia, which is a garlicky dip traditionally made with mashed potatoes and occasionally bread; here, we use bread to keep it simple (and use up any that might be going stale). While the bread isn’t usually toasted, this extra step adds a wonderfully rich taste to the condiment. Pair it all with soft and nutty-flavored Arnold®, Brownberry®, and Oroweat® Sesame Seed Sandwich Buns—an ideal vehicle to contain all the goodness inside. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors

Ingredients
  • For the beets:
  • 4 large beets, peeled
  • 3 tablespoons olive oil, plus more for roasting
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • For the spread and the sandwiches:
  • 4 tablespoons olive oil
  • 4 (1-inch-thick) slices crusty white bread, torn into pieces
  • 4 cloves garlic
  • 1/4 teaspoon kosher salt
  • Juice of 1 lemon
  • 1/4 cup water, as needed
  • 4 medium carrots, peeled
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 4 Arnold®, Brownberry®, or Oroweat® Sesame Seed Sandwich Buns
In This Recipe
Directions
  1. To make the beets: Preheat the oven to 425°F. Place the beets on a foil-lined baking sheet and drizzle each with a little olive oil, then wrap tightly in foil and roast for 1 to 1 ½ hours—the beets are ready when you can easily slide a knife into them. Remove from the oven and set aside until cool enough to touch.
  2. Once cooled, slice the beets thinly and toss with the olive oil, vinegar, and salt.
  3. While the beets are roasting, make the spread: Heat the olive oil in a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden-brown and toasted. Remove to a plate but don’t drain the pan.
  4. Add the toasted bread, any excess oil from the pan, garlic, salt, and lemon juice to a blender or food processor. Pulse or blend until smooth, adding water—1 tablespoon at a time—to achieve a thick, spreadable consistency.
  5. To make the sandwiches: Use a vegetable peeler to peel the carrots lengthwise into ribbons. Lightly mash the chickpeas with a fork, keeping them somewhat intact. Spread both sides of each bun with the garlicky spread, then top with sliced beets, the mashed chickpeas, and the carrot ribbons. Serve and enjoy.

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