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
|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)|
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.
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.
Transfer the mixture to a food processor and process until smooth.
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.
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.
Repeat with the remaining ingredients to make 4 sandwiches.
Serving suggestion: Great with a seasonal pureed vegetable soup—think butternut squash, corn, leek, spinach—and/or chips.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf