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.
One Year Ago: Homemade Coleslaw and Chicken with Artichokes and Mushrooms in Wine Sauce
Two Years Ago: Chocolate Chip Cookie Bars
Three Years Ago: Inside Out Stuffed Peppers
White Bean and Avocado Sandwich
Yield: Serves 4
Ingredients:
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
Directions:
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.
Recipe from The Way the Cookie Crumbles
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks yummy AND pretty healthy! I love roasted red peppers!
Who can resist a good dip?! I was just given some hot sauce straight from Mexico and this seems like the perfect test drive for it. Great pics too!
Yummo…looks amazing!
Finally, a lactose tolerating recipe I want to make!! Such a teaser reading my google reader. I just made Dori’s eggplant dip and added WAY to much garlic, even as a garlic fanatic, it can be too much at a certain point. Bookmarking this, thanks.
Hello Jen! The pretty cupcake iron-on sticker arrived! and thank you, thank you very much! My daughter loved it! Still have to get a nice shirt to go with it. I will post about it and let you know! 🙂 Thanks!
This looks so delicious and a cinch to make!
What a fun dip I have my jar of pepper and garlic ready. Thanks for sharing.
Glad you enjoyed this! Looks great!