Hudson Valley Club Sandwich

Friends always jokingly encourage me to open a soup-and-sandwich shop—usually after I’ve coerced them into hours of hard labor in my garden. We’re famished, and I always come through with a “surprise” sandwich and cold beer.

Hudson Valley Mediterranean by Laura Pensiero; copyright (c) HarperCollins

Hudson Valley Club Sandwich

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    Ingredients

    2 tablespoons extra-virgin olive oil 12 slices whole-wheat bread, lightly toasted
    1 tablespoon fresh lemon juice 12 small inner leaves romaine lettuce
    2 garlic cloves Eight -inch-thick slices tomato
    1 teaspoon minced fresh rosemary 12 very thin slices red onion (a sharp chef 's knife or mandoline will get the job done)
    teaspoon cayenne pepper 2 avocados, peeled, pitted, and sliced into thin wedges (6 to 8 each, depending on size)
    One 16-ounce can white beans (great northern or cannellini), drained and rinsed 8 ounces thinly sliced cooked chicken breast
    2 tablespoons dry white wine 8 pork or turkey bacon strips, cooked until crisp (optional)
    cup reduced-sodium chicken or vegetable broth 2 cups broccoli or alfalfa sprouts (4 ounces)

    directions

    Prep: 30 min Total: 30 min (Quick)
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    • 1

      To make the white bean spread, heat the olive oil, lemon juice, garlic, rosemary, and cayenne pepper in a nonstick skillet over medium-high heat. When the garlic just starts to brown, add the white beans.

    • 2

      Cook, tossing or stirring, for 1 minute. Add the white wine and cook for another minute to reduce. Then add the broth and cook for 2 to 3 minutes.

    • 3

      Transfer the mixture to a food processor and process until smooth.

    • 4

      Set the white bean spread aside (it will thicken as it cools). Spread 2 tablespoons of the cooled white bean spread over 1 slice of toast; top with 3 lettuce leaves, 2 tomato slices, 3 onion slices, another slice of toast, another tablespoon of white bean spread, 3 or 4 slices of avocado, one-fourth of the chicken, 2 bacon strips (if using), and ½ cup of the broccoli or alfalfa sprouts.

    • 5

      Top with a final slice of toast spread with 1 last tablespoon of white bean spread. Cut the sandwich diagonally into quarters; secure the quarters with wooden picks.

    • 6

      Repeat with the remaining ingredients to make 4 sandwiches.

    notes

    Serving suggestion: Great with a seasonal pureed vegetable soup—think butternut squash, corn, leek, spinach—and/or chips.

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