Grilled Chorizo Flatbread with Grilled Pepper and Havarti
Green Goddess Cream Cheese Veggie Sandwich
Recipe courtesy of Heidi Larsen, Foodie Crush
Ingredients
- 7 ounces Arla® Original Cream Cheese Spread
- 2 tablespoons Italian flat leaf parsley minced
- 2 tablespoons fresh basil leaves, minced
- 1 tablespoon tarragon leaves, minced
- 1½ teaspoon chives minced
- 1 clove garlic pressed
- 1 1/4 lemon juiced
- salt
- pepper
- 4 slices thick cut sandwich bread
- extra virgin olive oil
- 1 1/2 zucchini sliced
- 1 fresh baby spinach leaves
- 1 thinly sliced cucumber
- 1 heirloom green tomato thickly sliced
- 1 avocado pitted and sliced
- broccoli or alfalfa sprouts
Instructions
Instructions
1. In a small bowl, mix the cream cheese, parsley, basil, tarragon, chives, garlic and lemon juice together. Season to taste with kosher salt and freshly ground black pepper, then set aside. 2. Heat a grill pan over high heat. Brush the sliced zucchini with olive oil and season with salt and pepper. Cook the sliced zucchini for about 3 minutes then flip and repeat with the other side. Remove from the pan and set aside to cool. 3. Spread one side of each slice of bread with the cream cheese mixture. 4. Next, on two pieces of the bread, stack the vegetables over the cream cheese mixture in the following order: zucchini slices, baby spinach, cucumber slices, tomato slices and avocado. Season with a sprinkle of kosher salt and more freshly ground black pepper then top with sprouts. Place the top piece of bread over the sprouts, slice in half and serve. Reserve any extra cream cheese for another use or more sandwiches.