These sandwiches are delicious and they are fancy enough to serve to guests.
The first step is to make your hummus. I mix in the food processor: two large cloves of garlic, a can of rinsed and drained garbanzo beans, two tablespoons of raw sesame seeds, the juice from a lemon, a half teaspoon of cumin and two or three tablespoons of the bean liquid (if needed for thinning). Of course, you can also buy the hummus already made. You just have to watch out for any added fats or oils.
Assemble the rest of your ingredients: mushrooms, red wine, Bragg’s Liquid Aminos, green onions, cilantro, spinach leaves and whole wheat sandwich bread. You saute’ the mushrooms in water and then add wine and the Braggs. You are then ready to assemble the sandwiches. I cook them in a George Foreman Panini Press Grill. If you don’t have one, you can always cook them in a large skillet and put a heavy plate on top to smash them.
- 2 cups pre-made hummus
- 8 oz. box of Baby Bella mushrooms, washed and sliced
- 3 tablespoons water
- 1 tablespoon red wine
- 1 tablespoon Bragg's Liquid Aminos or tamari
- 8 green onions, washed and sliced
- 3 tablespoons cilantro, finely chopped
- Spinach leaves, about 10 leaves per sandwich
- 6 slices whole wheat sandwich bread
- Prepare hummus or use no-added-oil prepared hummus.
- Wash and slice mushrooms, green onions and cilantro.
- Saute' mushrooms with water in a nonstick skillet on low heat for about 5 minutes.
- Add red wine and Bragg's (or tamari) to mushrooms and cook one or two minutes longer.
- Preheat panini press (or griddle or skillet) to 325 degrees.
- Spread hummus on each slice of bread.
- Top with spinach leaves, mushrooms, onions and cilantro.
- Put two pieces of bread together to make a sandwich.
- Toast on both sides until golden brown and the filling is warm.