What is a shishito pepper sandwich?

A shishito pepper sandwich features blistered shishito peppers combined with a creamy chickpea and tahini filling, served on toasted whole-grain or sourdough bread. It balances mild heat from the peppers with a rich, tangy sauce and can be garnished with fresh herbs and optional halloumi cheese for extra protein.

How do you prepare shishito peppers for a sandwich?

Rinse the peppers, dry them, and sauté in olive oil over medium-high heat until their skins blister evenly, about 5-7 minutes. Keep the stems on to hold their shape, which helps keep the filling contained inside the sandwich.

What kind of bread is best for making a shishito pepper sandwich?

Sourdough or whole-grain bread works best as they offer sturdy texture and flavor that complement the creamy, slightly spicy filling. Toasting the bread with olive oil adds crispness and a richer taste.

Can you recommend a gluten-free version of a shishito pepper sandwich?

Use gluten-free bread or wraps to keep the sandwich gluten-free. Ensure any sauces or dressings are also gluten-free, such as simple tahini-based spreads without additives. Lettuce wraps are a great low-carb and gluten-free alternative for bread.

Shishito Pepper Sandwich with Chickpeas & Cheese

Ingredients

Scale

1 cup shishito peppers
1 can chickpeas, drained and rinsed
2 tablespoons tahini
1 shallot, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon nutritional yeast
Juice of 1 lime
Cold water as needed for sauce
4 slices whole-grain bread
Lettuce leaves
Optional: Arugula or sourdough bread, grilled halloumi cheese, fresh herbs, hemp hearts

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Instructions

1. Heat olive oil in a skillet over medium heat. Add shishito peppers and sauté until blistered, about 5 minutes. Remove peppers and set aside.
2. In the same skillet, add shallots and garlic; sauté until fragrant and soft, about 3 minutes.
3. In a blender or food processor, combine chickpeas, sautéed garlic, shallots, blistered shishito peppers, tahini, white wine vinegar, and nutritional yeast.
4. Add lime juice and blend until smooth, adding cold water as needed to reach desired consistency.
5. Toast the whole-grain bread slices. Spread the chickpea mixture generously on each slice.
6. Layer with lettuce, and add optional fresh herbs or arugula.
7. Top with another slice of bread and serve immediately for a delicious, warm sandwich experience.

Notes

🌶️ For a tangier twist, try using sourdough bread instead of whole-grain.
🥒 Adding hemp hearts to the chickpea mixture will boost the protein content.
🔥 Adjust the heat by blending in more sautéed shishito peppers if you prefer a spicier sandwich.

Prep Time: 10 minutes
Blending Time: 5 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Sautéing
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 sandwich
Calories: Estimated based on ingredients
Sugar: Low
Sodium: Depends on bread and tahini used
Fat: Moderate
Saturated Fat: Low
Unsaturated Fat: High due to olive oil and tahini
Trans Fat: None
Carbohydrates: Rich in complex carbs
Fiber: High
Protein: Boosted with optional halloumi or hemp hearts
Cholesterol: None