Name: Stacked Vegetable Sandwiches with Cilantro Chutney
Total time: 50 min
Ingredients: 2 cups frozen green peas; 4 cups cilantro leaves and tender stems (1 bunch); 2 tablespoons tahini; 1 jalapeño pepper, stemmed and seeded (optional); ¼ cup fresh lime juice (from 2 limes); 1 teaspoon cumin seeds; ½ tablespoon date paste; 1 small garlic clove, coarsely chopped; Sea salt; 2 large russet potatoes (1½ pounds), peeled and halved crosswise; 2 medium beets (1 pound), peeled and halved crosswise; 2 medium cucumbers; 2 medium tomatoes; 1 medium red onion; 20 slices whole wheat bread; Sea salt and freshly ground black pepper

Ready In: 50 minutes
Makes 10 sandwiches
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One of our favorite recipes from the Forks Over Knives Family cookbook, these stacked vegetable sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño. Because they keep well in the heat, these tasty sandwiches are perfect for summer picnics and backyard parties.

By Darshana Thacker Wendel, Jun 19, 2018

Ingredients

Cilantro Chutney

2 cups frozen green peas
4 cups cilantro leaves and tender stems (1 bunch)
2 tablespoons tahini
1 jalapeño pepper, stemmed and seeded (optional)
¼ cup fresh lime juice (from 2 limes)
1 teaspoon cumin seeds
½ tablespoon date paste
1 small garlic clove, coarsely chopped
Sea salt

Sandwiches

2 large russet potatoes (1½ pounds), peeled and halved crosswise
2 medium beets (1 pound), peeled and halved crosswise
2 medium cucumbers
2 medium tomatoes
1 medium red onion
20 slices whole wheat bread
Sea salt and freshly ground black pepper

Instructions

To make the Chutney, boil 1½ cups water in a small saucepan. Add the peas and cook over medium-high heat until soft, 8 to 10 minutes. Drain and rinse with cold water.
Transfer the peas to a blender; add 1 cup water plus the remaining Chutney ingredients. Blend until smooth, transfer to an airtight container, and refrigerate for 1 hour.
To make sandwiches, place the potatoes and beets in a large pot fitted with a steamer basket over 1 to 2 inches of water. (Don’t let the potatoes and beets touch each other if you want to keep the potatoes white.) Bring water to a simmer, cover pot, and steam for 20 to 25 minutes, until vegetables are tender when pierced with a fork, but not too soft. Set aside to cool completely.
Slice the potatoes, beets, cucumbers, tomatoes, and onion as thin as you can (ideally ⅛- to ¼-inch-thick rounds).
Spread Chutney on one side of 10 bread slices. Layer the vegetables on top, starting with the potatoes, then beets, cucumbers, onion, and tomatoes. Sprinkle with salt and pepper to taste. Spread Chutney on one side of the remaining bread slices, and top the sandwiches. Cut each sandwich into quarters before serving.

tags:

sandwiches

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Tess2 years ago

I really enjoyed this sandwich. It was very tasty. I never thought of using peas thus way. Thank you.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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