SOHO MEDITERRANEAN SANDWICH

• a whiskwell table recipe •

Hummus Elements

1 (15-oz) can chickpeas, drained and rinsed

2 garlic cloves

2 tablespoons whiskwell™ Texas garlic pecan oil

2 tablespoons fresh lemon juice

2 tablespoons tahini

1/2 teaspoon sea salt

2–3 tablespoons cold water

Grilled Vegetable Elements

1 small zucchini, sliced lengthwise

1 small eggplant, sliced

1 red bell pepper, cut into strips

1 small red onion, sliced into rings

2 tablespoons whiskwell™ texas pecan oil

sea salt and black pepper, to taste

Sandwich Elements

1 baguettine, halved lengthwise

6 oz halloumi cheese, sliced

fresh arugula or baby spinach

Directions

  1. MAKE THE HUMMUS
    IN A MIXING BOWL OR FOOD PROCESSOR, combine chickpeas, garlic, garlic pecan oil, lemon juice, tahini, and sea salt; blend until smooth. ADD cold water a tablespoon at a time until creamy and well-combined.

  2. GRILL THE VEGETABLES
    BRUSH zucchini, eggplant, bell pepper, and onion with pecan oil; season with sea salt and black pepper. GRILL over medium-high heat for 3–4 minutes per side until tender and lightly charred. REMOVE and set aside.

  3. GRILL THE HALLOUMI
    ADD halloumi slices to the grill and cook 1–2 minutes per side until golden and slightly crisp.

  4. ASSEMBLE THE SANDWICH
    SPREAD a thick layer of hummus on both halves of the baguettine. LAYER grilled vegetables, halloumi, and arugula. CLOSE and press lightly.

  5. SERVE
    SLICE and serve warm or room temperature. DRIZZLE lightly with extra garlic pecan oil, if desired.

 
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