Sandwich with grilled vegetables and avocado sauce

 

MATERIALS

FOR AVOCADO SAUCE:

4 ripe avocados

4 tablespoons of olive oil

4 cloves of garlic

300 grams of labneh cheese

Salt

100 grams of crushed walnuts

1 tablespoon of lemon juice

FOR SANDWICH:

10 sandwich bread

10 baby squash

10 baby eggplants

4 yellow bell peppers

4 bell peppers

24 mushrooms

12 slices of gruyere cheese

Greens

TO FRY:

Olive oil

FABRICATION

For avocado sauce, remove the seeds from the avocados and put them in a bowl. Add olive oil and mash well. Add salt, crushed garlic, labne cheese, walnut and lemon juice and mix well. Clean the zucchini, eggplant and peppers and slice them lengthwise and thin. Thinly slice the mushrooms as well. Fry all the vegetables separately on both sides in a grill pan with olive oil. Cut the sandwich bread into two pieces. Spread avocado sauce over the lower parts. Arrange the grilled vegetables, gruyere cheese and seasonal greens over the avocado sauce. Cover the other pieces of bread and serve.

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