THIS MESS IS OURS
These sandwiches are piled high with TWO types of Tillamook Farmstyle Thick Cut Sliced Cheese, medium white cheddar, and sharp cheddar.
Then topped with lightly dressed arugula, eggplant bacon, heirloom tomatoes, citrus pickled onions, and a rosemary white bean hummus that will knock your socks off!
For the citrus pickled onions - thinly sliced red onion - juice of Naval orange - juice of 2 limes For the rosemary white bean hummus - Cannellini beans - rosemary needles - garlic, minced - juice of half of a large lemon - salt and pepper to taste - olive oil
Ingredients
To assemble - slices of toasted bread - arugula dressed with Caesar dressing - Tillamook Farmstyle Thick Cut Medium White Cheddar Sliced Cheese - sliced heirloom tomato - sliced crispy eggplant bacon - Tillamook Farmstyle Thick Cut Sharp Cheddar Sliced Cheese
Ingredients
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.
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 ¼ of the dressed arugula.
Top it with a slice of Medium White Cheddar Cheese and another slice of toasted bread. Slather that bread with hummus then layer on tomato, citrus pickled onions, eggplant bacon and Sharp Cheddar Cheese.