Servings: 10 (click to scale)
Ingredients
- 10 slices provolone cheese diced
- 20 ounces diced tomato
- 2 ½ cups chopped romaine lettuce
- 2 ½ cups shredded lettuce
- 1/3 cup red wine vinegar
- ½ cup pepperoncini stems and seeds removed, chopped
- 10 each demi baguette demi baguette, parbaked
- 20 ounces garbanzo beans aquafaba reserved
- 10 oz diced red onions
- 1 cup green olives chopped
- 1 cup red bell pepper diced
- Aquafaba Garlic Basil Mayo
- 3 Tbsp Garbanzo Bean Aquafaba
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- 1 garlic clove minced
- ½ cup extra virgin olive oil
- 1 tsp kosher salt
- 1 Tbsp fresh basil chiffonade
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Instructions
- In a blender or with an immersion blender, combine the aquafaba, Dijon mustard, lemon juice, garlic, and salt. Blend on high speed, and slowly pour in the olive oil, until mayonnaise texture is achieved. Fold in the fresh basil and hold cold for assembly.
- In a food processor, divide half of the garbanzo beans, and pulse in the food processor until chopped and coarse and remove to a bowl. Add the remaining garbanzo beans, along with the red wine vinegar and aquafaba mayo, and stir until combined.
- On a panini press or flat top, toast the baguette. Stir in the remaining ingredients into the garbanzo bean mixture, and portion equally among the sandwiches.
Nutrition
Calories: 650kcal | Carbohydrates: 90g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 1700mg | Fiber: 8g | Sugar: 6g
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