Monday, April 21, 2014
Turkey, Avocado and White Bean Open-Faced Sandwich
After a weekend of indulging in countless Cadbury eggs, chocolate bunnies and my Mom's amazing cheesecake for Easter dessert, I am looking forward to getting back to my usual fare this week. I typically eat a salad for lunch most days, but once in a while I like to whip up a sandwich using whatever ingredients I have on hand. This open-faced sandwich was the result of doing just that a few weeks ago and the results were too good not to share.
TURKEY, AVOCADO AND WHITE BEAN OPEN-FACED SANDWICH
White Bean Spread:
• 2 cans drained Cannellini Beans
• juice of 1 Lemon
• 1 handful of fresh parsley
• 1 garlic clove
• 1tsp. salt
To make the White Bean Spread, puree the ingredients listed above until smooth.
• 1 slice of Whole Wheat bread
• Gouda (or whatever cheese you prefer)
• Red onion, thinly sliced
• Avocado slices
After preparing the White Bean Spread, set it aside while you compile the other ingredients for the sandwich. Toast bread until lightly browned; top the toast with the White Bean Spread and 2-3 slices of Gouda cheese. Heat in the microwave for approximately 30 seconds or until the cheese starts to melt. Finish off by topping the sandwich with a few slices of red onion, turkey, avocado and freshly cracked pepper.
Note: This recipe makes plenty of White Bean Spread to make several more sandwiches, otherwise it also makes a great dip for vegetables. Store it in an air-tight container in the refrigerator for up to 5 days.
Photography, design and styling by Jessica of SAS+ROSE.
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