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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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