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Prep time
15 minutes
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Cook time
1 hour 30 minutes
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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:
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4
large beets, peeled
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3 tablespoons
olive oil, plus more for roasting
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1 tablespoon
red wine vinegar
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1/2 teaspoon
kosher salt
- For the spread and the sandwiches:
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4 tablespoons
olive oil
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4
(1-inch-thick) slices crusty white bread, torn into pieces
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4
cloves garlic
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1/4 teaspoon
kosher salt
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Juice of 1 lemon
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1/4 cup
water, as needed
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4
medium carrots, peeled
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1
(15-ounce) can chickpeas, rinsed and drained
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4
Arnold®, Brownberry®, or Oroweat® Sesame Seed Sandwich Buns
Directions
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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.
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Once cooled, slice the beets thinly and toss with the olive oil, vinegar, and salt.
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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.
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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.
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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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