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Pack the spread, bread, and onion separately and assemble on site.

Jennifer Martinkus and Derrin Davis
Recipe by Cooking Light July 2003

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

438 calories; calories from fat 30%; fat 14.4g; saturated fat 2.9g; mono fat 6.4g; poly fat 3.7g; protein 12.1g; carbohydrates 65.8g; fiber 8.6g; cholesterol 5mg; iron 3.2mg; sodium 704mg; calcium 109mg.
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