White Bean and Avocado Sandwich

Hubby and I have been LOVING our CSA. It’s so fun each week to see what we’re going to get in our box. We’re still getting a lot of greens and HUGE heads of lettuce. As you can imagine, we’ve been eating a lot of salads, lettuce wraps, and these sandwiches.

It’s no surprise that we’ve both been enjoying this sandwich. Not only does it highlight some delicious fresh lettuce, but it also has avocado and sprouts. Probably two of my favorite sandwich toppings. Throw in some white bean puree and you’ve got yourself a delightful little sandwich!

You can customize this sandwich based on what you have on hand and what you prefer. Definitely follow Bridget’s suggestion to over-season the beans since they’re the only seasoning in the entire sandwich.

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White Bean and Avocado Sandwich

Yield: Serves 4


1 (15-ounce) can white beans, drained and rinsed
1 lemon
salt and pepper
8 slices hearty whole-grain sandwich bread, toasted
1 avocado, quartered, peeled, and sliced thin
a few leaves of leaf lettuce, torn into sandwich-sized pieces
alfalfa sprouts


In a food processor, puree the beans until they’re completely smooth. Season with lemon juice, salt and pepper to taste.

Thickly spread one side of each piece of bread with the bean mixture. Top four of the bread slices with slices of avocado and plenty of lettuce. Press some sprouts into the bean mixture on the other four slices of bread. Place the sprout-bread, sprout side down on the other piece of bread, slice the sandwich in half and enjoy.

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One Response to “Indian Spinach and Chickpeas”

  1. #
    Joelen — September 1, 2009 at 4:44 pm

    This looks delicious and a great vegetarian dish too!

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