Serves 4
20 min
Fresh Herb White Bean and Avocado Sandwich
Recipe GLPR92563aba0ada34
A wholesome vegetarian sandwich featuring a smooth, herb-infused white bean spread layered with fresh avocado, tomato, crisp red onion, and sprouts. A tangy honey mustard completes this nutritious lunch with bright, fresh flavors.
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Ingredients
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, minced
1 teaspoon fresh rosemary, minced
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
1 tablespoon water, about 1 tablespoon if needed
8 slices sliced bread, toasted (about 8 slices)
sliced avocado
sliced fresh tomato
thinly sliced red onion
alfalfa sprouts
salt and pepper to taste
Directions
Add the drained cannellini beans, olive oil, and minced garlic to a food processor. Blend until the mixture becomes smooth and creamy. If the consistency is too thick, add water one tablespoon at a time until you reach your desired smoothness.
Add the fresh basil, chives, and rosemary to the food processor and pulse until the herbs are evenly distributed throughout the spread. Taste the mixture and season with salt and pepper to your preference.
In a small bowl, whisk together the Dijon mustard, whole grain mustard, and honey until well combined and smooth. Set aside.
Spread a generous layer of the white bean and herb mixture on one slice of toasted bread.
Top the spread with sliced fresh tomato, thinly sliced red onion, avocado slices, and a handful of alfalfa sprouts.
Spread a thin layer of the honey mustard mixture on a second slice of toasted bread.
Press the two bread slices together with the spread and toppings between them. Cut diagonally if desired and serve immediately.
