Open-Faced Sandwich: Curried Garbanzo Spread with Tomato Chutney, Avocado and Sprouts
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This is definitely one of those knife-and-fork kind of sandwiches. It’s one my grandmother might have called an “everybody do everything” sandwich because it has so many different ingredients and lots of flavor. There’s the dense spiciness of the curry and the sweet tang of the chutney mellowed by creamy avocado… You start out with a hearty, flavorful whole grain bread (like my Whole Wheat and Spelt with Pepitas no-knead loaf) and add Curried Garbanzo Bean Dip/Sandwich Spread, spoon on some savory Sweet and Spicy Tomato Chutney and top with sliced cucumbers, slivers of red onion, slabs of avocado and a smattering of fresh sprouts. All of this tastiness would go very happily inside a whole wheat pita, if you could figure out how to stuff all those ingredients in there.
Open-Faced Curried Garbanzo Spread with Tomato Chutney, Avocado and Sprouts
2 slices good-quality whole grain bread, lightly toasted
4-6 tbsp. Curried Garbanzo Bean Dip/Sandwich Spread
3-4 tbsp. Sweet and Spicy Tomato Chutney
4 slices red onion
1 avocado, cut in half, scooped out of its shell and sliced
6 slices cucumber
handful of fresh sprouts
Divide garbanzo dip between the two slices of bread and spread evenly. Layer with tomato chutney, then garnish each sandwich with cucumber and red onion slices, the pieces of avocados and top with the sprouts. Serve and eat!