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5
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6
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Avocado Ranch Panini Sandwich
I am sharing an easy way to use this ranch dressing and prepare your delectable sandwich! I prepared this sandwich using a panini maker, but you can just as well prepare them for any skillet or an induction stove.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast, Snack
Cuisine:
American, Indian
Difficulty:
Easy
Servings:
4
people
Calories:
151
kcal
Author:
Uma Raghupathi
Ingredients
14
Whole wheat bread slices
2
medium size avocado
2
tomatoes
½
cup
chopped onions
¼
cup
cilantro
¼
cup
cooked and mashed Chickpeas
I used canned
½
teaspoon
cumin powder
½
teaspoon
black pepper powder
Salt
2-3
tablespoon
oil
2
teaspoon
lemon juice
4
tablespoon
Eggless Carrot Ranch Dressing
optional
1
cucumber sliced
Instructions
In a medium bowl, mash the ripe avocados and add chopped tomatoes, onions,
chickpeas
and lemon juice.
Mix gently and add the spices:
Cumin powder
& Crushed
Black pepper
.
Add salt and mix well.
Slice the cucumber and tomato and set aside.
Preheat the
panini press
.
Spread the avocado mixture over the bread slices and layer them with cucumber and tomatoes.
Spread the
carrot ranch
over another slice, stack them up and grill with the panini maker until the sandwich turns golden.
You could apply a thin layer of vegan butter for a crispy crust.
Video
Nutrition
Calories:
151
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
4
mg
|
Potassium:
146
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
580
IU
|
Vitamin C:
10
mg
|
Calcium:
6
mg
|
Iron:
1
mg