I stumbled across this recipe in my hunt for Meatless Monday gems. It's a really quick and easy little number and was perfect for my I just got home from work and I'm starving! exclamation.
For me, it's a perfect combo of creamy (beans and avocado), crunchy (cucumber and onion) and well, I'm not quite sure what the sprouts add, but I wouldn't think of leaving them out. The bread is fresh from the bakery and I'll absolutely be enjoying it for the next few days as toast and, oh, maybe another Smashed White Bean and Avocado Club.
Smashed White Bean and Avocado Club
2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 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 combo)
2 avocados, pitted and thinly sliced
In a medium bowl, combine the beans, oil, salt and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
Slice each sandwich in half, if desired, and serve.
As hungry as I was, I didn't follow the whole make-a-mile-high-Dagwood-style-sandwich thing and instead went the traditional route. It's a great sandwich and would be easy to adapt if you wanted to add other veggies, cheese, turkey... you know, if you like that sort of thing (and if it's not Monday).