She said through a process of trial and tasting she found a tasty salad that she thought would go great on bread as a sandwich.
“I used a dark rye bread and he loved it,” she said.
Walsh entered her recipe in the contest and it was recently announced as a winner.
For more home cook recipes, visit the website at www.justapinch.com.
Ethnic Flavored Sandwiches
Hidemi Walsh (Plainfield)
12 slices dark rye bread
12 cups dry lentils
12-15 leaves of green lettuce, torn
1/2 cup minced sweet onion
1/2 cup minced cucumber (peeled and seeds removed)
2 tablespoons mayonnaise
4 tablespoons Greek yogurt, plain
2 teaspoons cumin powder
1/8 teaspoon salt
1/4 teaspoon granulated sugar
Rinse lentils and drain. In a saucepan, put lentils and add 2 cups hot water. Simmer gently with lid tilted until tender. When the lentils are cooked, drain well.
Halve avocado, remove seed, peel, scoop avocado pulp and mush in a bowl.
Add mayonnaise, plain yogurt, cumin powder, pinch of salt, and granulated sugar to the bowl.
Mix well. Then add minced onion, minced cucumber, and cooked lentils. Mix well.
Put 1/6 of green lettuce leaves on one slice of bread, spread 1/6 of lentils mixture, and put the other slice of bread to cover.
Makes 6 sandwiches.