Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of cheese. Finely chopped red onion, cornichon pickles, celery, and dill make for a mixture reminiscent of tuna salad. In place of the typical mayo, however, you’ll stir in grated sharp cheddar, which transforms into cheesy pockets when broiled atop buttery toast. Grate your own for the best meltability. And don’t forget the hot sauce—we love a few hearty dashes of Frank’s RedHot.
What you’ll need
Box Grater
$19 At Amazon
Large Skillet
$90 At Amazon
Potato Masher
$18 $16 At Amazon
Large Bowl
$27 At Amazon
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat broiler. Heat 3 Tbsp. unsalted butter, room temperature, and 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 4 thick slices sourdough or French bread, turning once, until golden brown and crisp, about 3 minutes. Repeat with 1 Tbsp. extra-virgin olive oil and remaining 3 Tbsp. unsalted butter, room temperature, and 4 thick slices sourdough or French bread. Arrange slices on a baking sheet.
Step 2
Place two 15-oz. cans chickpeas, rinsed, in a large bowl. Using a wooden spoon, potato masher, or your hands, coarsely crush some of the chickpeas, keeping pieces fairly large (leave at least one third of the chickpeas whole). Add ½ small red onion, finely chopped, 2 celery stalks, finely chopped, 8 oz. extra sharp cheddar, coarsely grated, ½ cup coarsely chopped cornichons, and ½ cup coarsely chopped dill; drizzle with oil and season with kosher salt and freshly ground pepper. Mix well.
Step 3
Pile some chickpea salad on top of each toast, covering edge to edge. Broil until cheese is melted, 3–4 minutes.
Step 4
Sprinkle toasts with flaky sea salt; drizzle with hot sauce. Serve with potato chips if desired.
Recipe notes
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