Veggie Sandwich with Roasted Garlic-Shallot Spread
With two small kids and a daily two-hour commute to a full-time job, Sunset reader Anita Behnke is always looking for fast meals--especially low-fat ones. In this main-dish sandwich, roasted garlic and shallots replace mayonnaise. Sometimes Behnke adds sliced roast turkey instead of the cucumber.
How to Make It
Step 1
1
Set garlic heads and shallots in an 8- or 9-inch pan. Bake in a 375° oven until garlic and shallots are very soft when pressed, 35 to 40 minutes. Let cool.
Step 2
2
Split baguette in half lengthwise.
Step 3
3
Cut root end off garlic and squeeze out soft pulp; discard skin. Cut root end off shallots, peel, and discard skin; chop soft interior. Mix garlic and shallots and spread onto cut sides of baguette.
Step 4
4
Peel, pit, and thinly slice the avocado. Lay slices over bottom baguette half and sprinkle lightly with salt and pepper.
Step 5
5
Arrange cucumber, tomatoes, and basil leaves on avocado. Cover with top half of baguette. With a serrated knife, carefully cut sandwich into 3 or 4 portions.
Ingredients
2 heads (each 3 in. wide) garlic
4 shallots (each 3 in. wide)
1 baguette (8 oz.)
1 firm-ripe avocado (6 oz.)
Salt and pepper
1 cup thinly sliced cucumber
1/2 pound Roma tomatoes, rinsed and thinly sliced
1 cup lightly packed fresh basil leaves
