Beans and Greens Ciabatta Sandwich
A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
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Beans and Greens Ciabatta Sandwich
A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
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| Servings |
| 4 |
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Ingredients
- 4ea ciabatta rolls 4″ x 4″split and toasted at time of service
- 4oz Boursin herb cheeseor other herbed cream cheese
- 1cup kale with caramelized onionsrecipe follows
- 1cup roasted Brussels sproutsrecipe follows
- 1Tbsp crushed red pepper flakesor to taste
- 1/2cup white bean spreadrecipe link in notes below
Kale with Caramelized Onions
- 1/2tsp olive oil
- 1/4cup yellow onionpeeled and diced 1/4″
- 1/2 garlic clovepeeled and minced
- 3 Tbsp low sodium vegetable broth
- 1tsp balsamic vinegar
- 2pinches kosher salt
- 1pinch ground black pepper
- 3oz fresh kale greenswashed, stems removed, sliced
Roasted Brussels Sprouts
- 6 1/2oz shredded Brussels sprouts
- 2tsp olive oil
- 2pinches ground black pepper
- 1/4tsp kosher salt
Instructions
- Combine Kale and Brussel Sprouts. Mix well.
- For one sandwich: Spread 1/4 Boursin cheese on bottom half of each toasted ciabatta followed by kale and Brussels sprout mixture and 1/8 tsp crushed red pepper flakes. Spread 2 Tbsp White Bean Spread on top half of ciabatta and top sandwich. Cut diagonally in half.
Kale with Caramelized Onions
- In saute pan over medium-high heat, heat oil. Add onion. Saute until lightly caramelized, 5 to 7 minutes.
- Add garlic. Saute 30 seconds. Stir in broth. Add water, vinegar, salt and pepper. Mix well.
- Add kale. Bring to a boil. Reduce heat. Simmer, stirring frequently, until liquid is evaporated, 12 to 15 minutes. Cool.
Roasted Brussels Sprouts
- Preheat oven to 375 F.
- Combine Brussels sprouts, oil, salt and pepper. Toss to coat.
- On sheet pan coated with cooking spray, spread Brussels sprouts in single layer. Bake until sprouts are lightly browned, 13 to 15 minutes. Cool.
Recipe Notes