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Californian Recipe

Name: MAD Rebel Health Kitchens Californian Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 2 slices 7-grain bread slices (Rockenwagner or similar); 0.75 cups fresh-made hummus; 0.5 cups marinated artichoke hearts, drained and quartered; 0.5 cups fresh alfalfa or mixed sprouts; 1 cups fresh spinach leaves, washed and stems removed; 0.25 cups house-made arugula-walnut pesto; 1 tbs extra-virgin olive oil (for toasting bread); 1 tsp fresh lemon juice (optional, for brightening hummus/pesto); 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 2 cups fresh arugula, packed; 0.5 cups walnuts, toasted lightly; 2 tbs grated Parmesan or Pecorino (optional); 1 each garlic clove, peeled; 0.5 cups extra-virgin olive oil; 1 tbs fresh lemon juice; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 cups cooked chickpeas (garbanzo beans), drained; 2 tbs tahini; 1 tbs fresh lemon juice; 0.5 each garlic clove, minced; 1 tbs extra-virgin olive oil; 1 tbs water (to thin as needed); 0.25 tsp salt

Inspired by MAD Rebel Health Kitchen

Time20m

Serves1

Fresh made Hummus, Marinated Artichoke Hearts, Fresh Sprouts, Spinach, House made Arugula Walnut Pesto on Toasted 7 grain bread from Rockenwagner Bakery

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Ingredients

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Sandwich

2 slices 7-grain bread slices (Rockenwagner or similar)

3/4 cups fresh-made hummus

1/2 cups marinated artichoke hearts, drained and quartered

1/2 cups fresh alfalfa or mixed sprouts

1 cups fresh spinach leaves, washed and stems removed

1/4 cups house-made arugula-walnut pesto

1 tbs extra-virgin olive oil (for toasting bread)

1 tsp fresh lemon juice (optional, for brightening hummus/pesto)

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Arugula Walnut Pesto (makes ~1/2 cup)

2 cups fresh arugula, packed

1/2 cups walnuts, toasted lightly

2 tbs grated Parmesan or Pecorino (optional)

1 each garlic clove, peeled

1/2 cups extra-virgin olive oil

1 tbs fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Hummus (if making fresh - yields ~3/4 cup)

1 cups cooked chickpeas (garbanzo beans), drained

2 tbs Tahini

1 tbs fresh lemon juice

1/2 each garlic clove, minced

1 tbs extra-virgin olive oil

1 tbs water (to thin as needed)

1/4 tsp Celtic sea salt

Method

Arugula Walnut Pesto (prepare first)

Toast walnuts

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, about 3-4 minutes. Remove from heat and cool briefly.

Blend pesto

In a food processor, combine toasted walnuts, arugula, grated Parmesan (if using), garlic clove, lemon juice, salt, and pepper. Pulse until coarsely chopped. With the processor running, stream in the olive oil until the mixture becomes a thick, spreadable pesto. Scrape down the bowl and adjust seasoning with additional salt or lemon if desired. Yield should be about 1/2 cup. Transfer to a bowl and set aside.

Hummus (skip if using premade)

Blend hummus

In a food processor combine cooked chickpeas, tahini, lemon juice, minced garlic, olive oil and salt. Process until smooth, adding water 1 teaspoon at a time if too thick, until you reach a creamy, spreadable consistency. Taste and adjust salt or lemon. Transfer to a small bowl and set aside.

Sandwich assembly and finishing

Toast bread

Brush one side of each 7-grain slice lightly with 1/2 tablespoon olive oil. Heat a skillet or griddle over medium heat. Toast the oiled side of the bread until golden and crisp, about 2-3 minutes. Repeat for the other slice (or toast both simultaneously in a toaster/oven).

Spread hummus

Place both toasted slices on a clean work surface, toasted-side up. Evenly spread about 3/8 cup (half of the hummus yield) over one slice. If you made extra hummus, reserve remaining for another use.

Add pesto

Spread approximately 2 tablespoons (about 1/8 cup) of the arugula-walnut pesto on the other slice of toasted bread. Leave a small margin at the edges to prevent spillage when eating.

Layer greens and artichokes

On the hummus-covered slice, arrange the fresh spinach leaves in an even layer (about 1 cup loosely packed). Top spinach with the quartered, drained marinated artichoke hearts, distributing them evenly.

Add sprouts and season

Scatter the fresh sprouts evenly over the artichokes. If desired, sprinkle the lemon juice (1 tsp), the remaining 1/8 tsp salt, and a light pinch of freshly ground black pepper over the greens to brighten flavors.

Combine and serve

Carefully place the pesto-coated slice on top of the layered slice, pesto side down, to form the sandwich. Press gently to compact. Using a sharp knife, cut the sandwich in half diagonally or down the middle. Serve immediately while bread is crisp, or wrap for made-to-order service.