Jerusalem artichokes are sometimes called sunchokes. Serve this sandwich with a bit of salad and some fruit for a lovely light meal.
|1 1⁄2 T||lemon juice (fresh)|
|1⁄4 t||salt (plus more to taste)|
|cayenne (to taste)|
|1⁄4 c||olive oil (use more if necassary)|
|2 c||sunchokes (scrubbed well, and coarsely shredded)|
|1⁄2 c||pecans (raw or toasted, coarsely chopped)|
|1⁄4||red bell pepper (finely diced)|
|pepper (to taste)|
|8 sli||bread (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!