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Herbed White-Bean Spread Open-Faced Sandwiches

Photo: Karry Hosford
Yield 5 servings (serving size: 2 open-faced sandwiches)
Pack the spread, bread, and onion separately and assemble on site.

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

Nutrition 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

How to Make It

  1. 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.

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

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