For the citrus pickled onions
1/2 cup very thinly sliced red onion
juice of 1 large Naval orange
juice of 2 limes
For the rosemary white bean hummus
1 (15-ounce) can Cannellini beans, rinsed and drained
1 tablespoon rosemary needles
1 clove garlic, minced
juice of half of a large lemon
salt and pepper to taste
1/4 cup olive oil
12 slices of toasted gluten free bread
2 cups arugula dressed with 2 tablespoons Caesar dressing
4 slices Tillamook Farmstyle Thick Cut Medium White Cheddar Sliced Cheese
8 slices heirloom tomato
8 slices crispy eggplant bacon
4 slices Tillamook Farmstyle Thick Cut Sharp Cheddar Sliced Cheese
Make the citrus pickled onions
Combine the onions and citrus juices in a bowl and allow to marinate for at least 20 minutes.
Make the rosemary white bean hummus
Combine the first 5 ingredients in the bowl of a food processor then process while drizzling in the olive oil slowly. Process until smooth, season taste.
Build the Vegetarian Club Sandwich
Place a slice of toasted bread on a work surface. Spread with a layer of rosemary white bean hummus then top with a 1/4 of the dressed arugula. Top it with a slice of Tillamook Medium White Cheddar Cheese and another slice of toasted bread. Slather that bread with hummus then layer on tomato slices, citrus pickled onions, eggplant bacon and a slice of Tillamook Sharp Cheddar Cheese. Serve immediately or pack for traveling.