Lemon-flavoured lima bean purée lends character to a gourmet-quality sandwich.
- Prep: 30 min
- Cooking: 15 min
- Bean spread
- 2 tbsp (30 mL) Butter
- 2 garlic cloves finely chopped
- 2 cups (500 mL) lima beans thawed
- 3 tbsp (45 mL) melted Butter
- Salt and pepper
- 1 lemon zested and juiced
- 4 chorizo sausages
- 4 Kaiser rolls halved
- 8 slices Canadian Havarti
- 1 cup (250 mL) arugula
- 1/4 cup (60 mL) black olive spread
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In a sauté pan, heat butter over medium heat. Add garlic and sweat 2 minutes. Add beans and sweat 2 more minutes. Add 2/3 cup (160 mL) water and a dash of salt. Bring to a full boil, reduce heat, cover and simmer 15 minutes.
Remove from heat and puree in a food processor until spreadable but still chunky. Add melted butter and combine.
Season with salt and pepper and add lemon zest and juice to taste.
Poach sausages in boiling water for 5 minutes, then drain.
Finish cooking sausages in a sauté pan with some butter and some olive oil. Brown sausages on all sides, remove from heat and set aside in the pan.
Preheat the broiler.
To assemble the sandwiches, spread a generous amount of bean puree on the bottom of each roll. Top each with a sausage, halved lengthwise.
Cover with cheese and broil until the cheese is melted.
Top with arugula and the other half of the rolls, which have been spread with the olive tapenade.
Chorizo is sold both cured and raw. The cured sausage is like salami and can be eaten as is. The raw sausage must be cooked before eating.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||42 % / 459 mg|
|Vitamin B12:||63 %|