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Smashed White Bean and Avocado Club

Photo: John Kernick
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 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 combination)
  • 2 avocados, pitted and thinly sliced

Nutrition Information

  • calories 684
  • caloriesfromfat 30 %
  • fat 23 g
  • satfat 3 g
  • cholesterol 0 mg
  • sodium 464 mg
  • carbohydrate 103 g
  • fiber 27 g
  • sugars 6 g
  • protein 28 g

How to Make It

  1. 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 the slices. 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.

    Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.