Chickpea melt sandwich
Spain on a Fork · ♥ 2.4K likes · 25K views · 7 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 700 g cooked chickpeas
Drain the chickpeas into a colander, rinse under water and shake off the excess.
- 15 g Dijon mustard
- 60 g chopped red onion
- 1 cloves garlic
- 35 g chopped dill pickles
- 8 g chopped parsley
- 10 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Mix in the mayonnaise, Dijon mustard, red onion, grated garlic, dill pickles, parsley, lemon juice, sea salt and black pepper.
- 8 slices sandwich bread
- butter
Butter one side of the eight slices of bread.
Assembling the sandwiches
- 1 slices cheese
Lay four slices buttered side down on parchment paper, spread the chickpea mixture evenly over each, top with a slice of cheese and close with a second slice, buttered side up.
Heat a non-stick fry pan over medium heat and add a sandwich cheese side down so the cheese melts and holds it together.
Cook 3 to 4 minutes per side, pressing down gently on the flip, until the bread is crispy and golden and the cheese is melted; cover with a lid if the cheese is not melting.