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Sunchoke Pecan Sandwich

Prep time
15 mins
Special Diets
Vegan | Vegetarian
Food Allergies

Adapted from


Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.


1 avocado
1 1⁄2 Tlemon juice (fresh)
1⁄4 tsalt (plus more to taste)
  cayenne (to taste)
1⁄4 colive oil (use more if necassary)
2 csunchokes (scrubbed well, and coarsely shredded)
1⁄2 cpecans (raw or toasted, coarsely chopped)
1⁄4 red bell pepper (finely diced)
  pepper (to taste)
8 slibread (whole grain)
16 basil leaves (fresh)
3 tomatoes (ripe, sliced)
  lettuce (4 leaves)


Begin by making an avocado sauce. Scoop out the avocado flesh and place in a blender. Add the lemon juice, salt, and cayenne and blend briefly. While the machine is running, slowly drizzle in the olive oil, using just enough to make a thick and creamy sauce.
Next make the sunchoke filling. Combine the shredded sunchokes, pecans, and red pepper in a bowl. Add one or two tablespoons of avocado sauce, a bit at a time, to moisten and help to hold the mixture together. Season with pepper and more salt to taste.
Spread a thin layer of avocado sauce on each slice of bread. Spread a generous scoop of sunchoke filling over four of the slices of bread, then top with basil leaves to cover. Add lettuce, tomato, and top with another slice of bread. Enjoy!