Description

Beautiful and healthy, spring vegetables salad open faced sandwiches feature chargrilled gluten free sourdough topped with herbed cream cheese, garlicky baked kale, spring vegetables, and creamy spring onion dressing drizzled on top

Ingredients

Units Scale

For the Gluten Free Sourdough Toasts:

5–6 gluten free (large) sourdough bread slices (or 10 small pieces)
Butter (use plant-based butter for dairy-free option)
1–2 cups chopped kale or shaved Brussels sprouts
Garlic powder and sea salt to taste

For the Homemade Spring Onion Creamy Dressing:

1/2 cup cream (heavy cream, coconut cream/milk, or plain almond milk)
1 green onion, chopped with stem removed
1 Tablespoon lemon juice
2 Tablespoons olive oil
1/4 teaspoon sea salt
Pinch of black pepper
Pinch of paprika
1/4 teaspoon minced garlic

Toppings and Spread:

Herb cream cheese (love this vegan cream cheese for dairy free option)
1/4 – 1/2 cup thinly sliced radishes
1/2 cup green peas or spring peas (cooked, thawed)
Sliced lemon (1/2 of a small lemon)
Micro-greens or sprouts
Sea salt and peppercorns to top

Instructions

Preheat oven to 350 degrees.
Butter the slices of gluten free sourdough bread (or regular GF bread) and place on a baking sheet; set aside.
Next place chopped kale in a bowl and toss with a pinch of sea salt and garlic powder.
Place chopped kale on an oiled baking sheet. Place in oven for about 10-15 minutes or until the kale looks crispy.
While the kale is baking, go ahead and heat your grill pan on the stove top on medium high (see notes for grill instructions). Place your buttered sourdough slices onto the grill pan 2-3 pieces at a time.
Grill each side of sourdough bread 3-5 minutes or until you see grill lines and the bread is toasted.
Repeat to make 5-6 large toasts or 10 smaller pieces of toast. Once all the toasts are done, set them back on the baking sheet.

To Make Spring Onion Dressing:

Remove stem from green onion and then chop green onion.
Whisk with remaining ingredients in a small bowl.
Place the dressing in a glass container. You will have extra to save for later uses.

How to Assemble the Open-Faced Grilled Sandwiches:

Smear 1/2 – 1 tbsp of the herb cream cheese on each toast.
Layer the sliced radish on top.
Add crispy garlicky kale.
Finish with garnishes: cooked peas, sliced lemon, microgreens or sprouts, sea salt and pepper corns on top.
Drizzle with the spring onion dressing.

Notes

You will have leftover dressing to keep for other uses. Store in an airtight container in the refrigerator for up to 3-5 days.

Grill Instructions:

Place buttered toast on oiled grill at 400F. Grill each side for 3-5 minutes. Make sure the grill is oiled or you use foil to prevent bread from sticking.

Nutrition varies depending on the bread you use. Feel free to email me for exact nutrition.

Estimated nutrition per slice, based on using large gluten free sourdough toast

The Homemade Spring Onion Dressing makes 1/2 to 2/3 cup. Estimated Nutrition (per 1 Tablespoon) based on using real cream

Calories 53 Total Fat 3.5g Saturated Fat 1g Cholesterol 4.3mg Sodium 14mg

Carbohydrate 1.5g Fiber 0.2g Sugars 1g

Protein 0.5g

Prep Time: 10
Cook Time: 10
Category: main
Cuisine: American

Nutrition

Serving Size: 1
Calories: 155
Sugar: 3g
Sodium: 230mg
Fat: 2.5g
Saturated Fat: 1g
Carbohydrates: 26g
Fiber: 2.5g
Protein: 2g
Cholesterol: 5.5mg

Keywords: spring vegetables, open-faced sandwich, healthy, vegetarian, gluten free, healthy sandwiches