CHARCUTERIE LUNCH BOARD

Charcuterie Lunch Board image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 14

Olive oil, for the skillet
1 large shallot, sliced
Kosher salt and freshly cracked black pepper
One 15-ounce can chickpeas, rinsed and drained
4 teaspoons Dijon mustard, plus more for serving
1/2 teaspoon garlic powder
Pinch cayenne
1 1/2 cups chopped kale leaves
Coarsely chopped fresh parsley, for topping
4 slices crusty French bread
4 ounces thinly sliced roast beef
4 ounces thinly sliced Swiss cheese
1/3 cup sweet piquante peppers, such as Peppadews
12 to 16 peppery crackers

Steps:

For the Dijon chickpeas: Heat a 12-inch skillet over medium-high heat and drizzle with olive oil. Add the shallots and a pinch of salt and cook until softened, adjusting the heat to medium if the shallots begin to char, 3 to 4 minutes.
Add the chickpeas and lower the heat to medium. Add the Dijon mustard, garlic powder, cayenne and a pinch of salt. Mix with a wooden spoon until the chickpeas are fully coated in the mustard mixture. Sauté until the chickpeas develop a light golden brown crust, about 5 minutes.
Adjust the heat to low and add the kale and a small splash of olive oil for moisture, if necessary. Cook, tossing, until the kale is wilted but still bright green, 1 to 2 minutes. Remove from the heat immediately. Transfer to a plate and top with cracked pepper and parsley.
For the charcuterie lunch board: Put half of the Dijon chickpeas in a small bowl and smash with a fork. Transfer some to a bento-style lunchbox. Put some of the remaining whole Dijon chickpeas in a second bento-style lunchbox. (Reserve the remaining chickpeas for future meals.) Arrange the bread, roast beef and half of the Swiss cheese and piquante peppers with the smashed chickpeas. Arrange the crackers and remaining Swiss cheese and piquante peppers with the whole chickpeas. Add some Dijon mustard to 2 small serving bowls and place one in each box.