HUMMUS, LETTUCE & STEAK SANDWICH


 

  • 8 slices of multi grain bread
  • 3 tablespoons of extra virgin olive oil
  • 4 pieces of steak
  • 1 clove of garlic
  • Salt, pepper, lettuce leaves

FOR SAUCE:

  • 1,014 oz extra virgin olive oil
  • 2 teaspoons mustard sauce
  • 1 teaspoon apple cider vinegar

FOR HUMMUS:

  • 0,55 lbs of chickpeas
  • juice of 1 lemon
  • 6 tablespoons of tahini
  • 2 cloves of garlic
  • Salt, cumin, red pepper flakes, extra virgin olive oil

 

For hummus, wash the chickpeas and put them in a bowl. Add enough water and 1 teaspoon of salt to cover it and leave it overnight. The next day, drain the water, wash and boil. After draining the boiled chickpeas, save the water. Peel the skins and mash them in a mortar. Get it in a bowl. Peel the garlic, crush it in a mortar with the addition of a pinch of salt and add it to the chickpea puree. Add lemon juice, tahini and desired amount of salt and mix well. Add the spices and olive oil. Add the chickpea from the boiled water and mix until it has a paste-like consistency. Mix the steaks with olive oil, crushed garlic, salt and pepper and cook them on the grill. For the sauce, put the mustard and vinegar in a deep bowl and whisk well with a fork. Add the extra virgin olive oil little by little and continue whisking the sauce. Pour the sauce you prepared on the lettuce leaves. Lightly bake the breads on the grill. Spread hummus generously on four slices of bread. Place the lettuce leaves and steaks and close the other slices of bread on them. Serve later.

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