Ingredients
- 1 can Cento Organic Chick Peas (15.5 oz)
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Cento Red Wine Vinegar
- 1/4 cup Fresh Parsley, chopped
- 1 can Cento Jumbo Pitted Black Olives (5.75 oz), 6-8 olives reserved for slicing
- 1 tbsp Cento Nonpareil Capers
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 8 slices Whole Wheat Bread
- 1 cup Fresh Spinach
- 1/2 cup Cento Chefs Cut Roasted Peppers
Directions
Place chickpeas, 2 tablespoons olive oil, lemon juice, and vinegar into a food processor, blending until smooth. To the hummus, add parsley, olives, capers and salt and pepper, to taste, pulsing until finely chopped and incorporated. To assemble the sandwich, spread a thin layer of black olive hummus onto each bread slice. Pair slices and stuff with baby spinach leaves, roasted peppers and black olive slices. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Working in batches, place sandwich in skillet and grill until browned, about 3-4 minutes, then flip and repeat. Serves 4.
