Herbed White-Bean Spread Open-Faced Sandwiches

Herbed White-Bean Spread Open-Faced Sandwiches Recipe
Photo: Karry Hosford
Pack the spread, bread, and onion separately and assemble on site.

Yield:

5 servings (serving size: 2 open-faced sandwiches)

Recipe from

Nutritional Information

Calories 438
Caloriesfromfat 30 %
Fat 14.4 g
Satfat 2.9 g
Monofat 6.4 g
Polyfat 3.7 g
Protein 12.1 g
Carbohydrate 65.8 g
Fiber 8.6 g
Cholesterol 5 mg
Iron 3.2 mg
Sodium 704 mg
Calcium 109 mg

Ingredients

Spread:
1 teaspoon olive oil
Cooking spray
2/3 cup coarsely chopped shallots
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup (1-ounce) shredded Asiago cheese
2 tablespoons chopped flat-leaf parsley
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
Remaining ingredients:
10 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
20 (1/4-inch-thick) slices red onion

Preparation

To prepare spread, heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add shallots; cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans; reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.

Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.

Place about 3 tablespoons spread on each bread slice; top each with 2 onion slices.

Note:

Jennifer Martinkus and Derrin Davis,

July 2003
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