Smashed White Bean and Avocado Club

Real Simple, August 2006
photo: John Kernick

I had a similar sandwich for lunch last week - it was delicious (but expensive). This is a great recipe - you could use hummus instead of the smashed beans which would make it even more simple. The double decker made it a huge sandwich - I couldn't finish the whole thing for dinner, so next time I'll just make a single-decker. Good multigrain bread is key to making this a good sandwich.

Serves 2

Ingredients
1 15-ounce cans white beans, rinsed and drained
1 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
6 slices multigrain bread
1/2 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
1 avocado, pitted and thinly sliced

Directions
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

2. Place 4 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado.

3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 2 double-decker sandwiches. Top with the remaining 2 slices of bread. Slice each sandwich in half, if desired, and serve.