1/3 cup cooked chickpeas, preferably homemade, rinsed if canned, drained
2 slices multigrain sandwich bread
1 clove garlic, minced
1/4 cup shredded or chopped fontina
1 tablespoon extra-virgin olive oil
1/3 cup cooked greens, drained
3 PEPPADEW® peppers, drained and chopped
Freshly ground black pepper
In a small bowl, combine the chickpeas, garlic, and 2 teaspoons of the olive oil. Lightly smash the chickpeas with a fork, leaving the mixture chunky. Taste and season generously with salt and several grinds of black pepper.
Put a medium skillet over medium heat. Brush one side of each piece of bread with the remaining teaspoon of olive oil. Put one piece oiled side down on your work surface, and top with half the cheese, followed by the greens, the chickpea mixture, the PEPPADEW® peppers, and the remaining half of the cheese. Top with the other piece of bread, with the oiled side facing out. Press lightly with your palm to slightly compress the sandwich.
Transfer the sandwich to the skillet and cook it until the cheese has melted and the bread is lightly browned and crisp. Transfer it to a plate, cut in half, and eat.