Prep time: 30 Minutes | Cook time: 30 Minutes
Charred Rapini Open-Faced Sandwich with Romesco Sauce & Pine Nuts
This toast will transport you to Spain with its richness and simplicity. Serve with a mixed green salad or alongside your favorite soup on a chilly day. The leftover romesco sauce can be served with any grilled meat, poultry, seafood or veggies. Enjoy!
Makes 2 servings
2 slices of Sprouted Low Glycemic Bread, toasted
1 bunch of rapini
1 Tbsp. extra virgin olive oil
1 garlic clove, minced
Salt and pepper to taste
Toss rapini with EVOO, salt, pepper, and garlic. Grill on high until charred. Cool and chop.
2 red bell peppers (or 1 jar of roasted red peppers)
5 Tbsp. tomato paste
1 cup of raw almonds
4 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1 slice of Sprouted Low Glycemic bread, torn to pieces
1 tsp. sherry or red wine vinegar
½ tsp. freshly ground pepper
2 garlic cloves, rough chopped
Zest and juice of half a lemon
In a pan or on a hot grill, char the red bell pepper until blistered throughout, then place in a bowl and cover with plastic wrap and let steam for 10-15 minutes. Remove stem, skin, and remove inner seeds. Set aside. Combine all other sauce ingredients in a food processor and blend until smooth and emulsified. Add in charred bell peppers and blend.
To assemble sandwich:
Toast 2 slices of bread and top with romesco sauce, chopped rapini, and top with 1 Tbsp. pine nuts.