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For a while, I've wanted to make something with miso butter and Gochujang, which is Korean red pepper paste. When the craving for a chickpea tuna sandwich came on and I didn't have my usual ingredients on hand, that's when the creativity sparked.
Does that happen to you, too? You are most creative when you have limitations and are forced to think outside the box. I often joke with my partner that my best recipe ideas come when we are in desperate need of a grocery shop and I have to put something together with random ingredients.
Anyways, this sandwich is delicious and easy to make. I hope you love it.
INGREDIENTS:
3 tbsp unsalted butter at room temperature (do not microwave)
1 scant tbsp white miso paste
3-4 tsp Gochujang or Korean red pepper paste, depending on how much you like spice
1 tbsp chopped fresh basil
3 green onions, thinly sliced
1 -15 oz can chickpeas, rinse, drained, smashed
4 slices of bread
butter
To finish the sandwich, cucumber slices, avocado, mixed greens
DIRECTIONS
in a medium-sized bowl, combine the butter, miso, Gochujang, basil, and onion until smooth and well combined. Next, add the chickpeas, and using the back of a form, smash the chickpeas until they start to form a chunky paste. Set aside.
spread butter on one side of each piece of bread. Put the bread butter side down in a cast iron skillet over medium heat and begin to toast. Then flip over and let the non-buttered side toast for 30 seconds to a minute. Then flip back, butter side down, and spread a thick layer of chickpea mixture on two pieces of toast.
Remove from cast iron. Then on the piece of toast without the chickpea mixture, spread on the avocado. Then layer with cucumber, mixed greens, and anything else you want. fold the avocado piece on top of the chickpea piece and cut it in half. Enjoy.
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