White Bean, Avocado, and Cilantro Sandwiches
Cameron and I had been working outside all afternoon into the evening (I’m painting the porch!) and wanted a quick and light dinner. A visit to MyRecipes.com, one of my favorite recipe sites, yielded this: Smashed White Bean and Avacado Club. Sounded interesting, was rated five stars, and going vegetarian (even vegan) for the night was appealing.
As I was making the sandwiches, I worked in a few modifications because 1) we didn’t have any red onions, 2) I love cilantro, and 3) I thought the double-decker version would be waaaaay too big. The results are as follows.
White Bean, Avocado, and Cilantro Sandwiches (serves 4)
1 15 oz. can white beans, rinsed and drained
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon onion powder
1 small clove garlic, minced (or 1/8 teaspoon garlic powder)
8 slices multigrain bread
2 tablespoons green pepper sauce (I used the Tabasco brand)
1/2 cup cilantro, coarsely chopped
1 cup thinly sliced cucumber (peeled, if desired)
2 oz. sprouts (alfalfa, broccoli, radish, etc.)
1 medium avocado, pitted and thinly sliced
4 large slices cheddar, Monterey jack, or provolone cheese
1. Combine beans, oil, salt, pepper, onion powder, and garlic in a medium bowl. Mash with a fork or pastry blender.
2. Place 4 slices of bread on a cutting board. Divide bean mixture between the slices and spread evenly onto each. Sprinkle with green pepper sauce. Top each with 1-2 tablespoons of cilantro. Next layer with cucumbers, sprouts, avocado, and cheese. Top with remaining 4 bread slices.
We had these with French fries, but I was thinking a little fruit salad would have gone well with this, too.
Enjoy!
