Sautéed bell peppers do double duty as a spread and a topping in these veggie-laden sandwiches. Wrapped tightly in plastic wrap and refrigerated overnight, the sandwiches are also delicious the next day, with no need to reheat.
- 2 Tbs. olive oil, divided
- 3 large red, yellow, or orange bell peppers, diced (3 cups)
- 1 medium onion, diced (1 1/2 cups)
- 1/4 cup golden raisins
- 3 Tbs. red wine vinegar
- 2 cloves garlic, minced (2 tsp.), divided
- 2 tsp. smoked paprika, divided
- 1 15-oz. can cannellini beans, rinsed and drained
- 8 cups chopped kale
- 4 ciabatta or olive rolls, split
1 Heat 1 Tbs. oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes, or until slightly softened. Add raisins, vinegar, 1 tsp. garlic, and 1 tsp. smoked paprika. Cook 10 minutes more, or until vegetables are tender. Season with salt and pepper, if desired. Transfer mixture to bowl, and wipe out pan.
2 Combine beans and 2⁄3 cup pepper mixture in mini food processor, and pulse into chunky purée. Set aside.
3 Heat remaining 1 Tbs. oil in same skillet over medium-high heat. Add kale, and sauté 2 minutes, or until kale turns bright green. Reduce heat to medium-low, add remaining 1 tsp. each garlic and paprika, and ¼ cup water. Cover, and cook 3 minutes, or until greens are tender. Season with salt and pepper, if desired.
4 Scoop out thin layer of bread from each roll half, leaving crusty shell. Toast rolls, if desired.
5 Spread ¼ cup bean purée on half of each roll. Top each with ½ cup wilted greens, 4 tsp. pepper mixture, and top half of roll.
- Calories: 462
- Carbohydrate Content: 80 g
- Fat Content: 10 g
- Fiber Content: 16 g
- Protein Content: 17 g
- Saturated Fat Content: 1 g
- Sodium Content: 424 mg
- Sugar Content: 14 g