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

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    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)


    Prep: 30 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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.


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

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving