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. 
Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.
I enjoy reading your recipes and have tried quite a few to great success.
Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.
Thanks!
beantownbaker — December 10th, 2013 @ 4:57 pm
Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.
The winters are ruthless in MA for sure!
Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.
But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.
Sorry to be such a pain in the patootie.
beantownbaker — December 11th, 2013 @ 7:46 am
Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.