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

INGREDIENTS:

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.

Sandwich:
• 1 slice of Whole Wheat bread
• Turkey
• Gouda (or whatever cheese you prefer)
• Red onion, thinly sliced
• Avocado slices
• Pepper

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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2 comments

  1. ooooh this looks amazing! I just tried white beans for the first time this week and I'm hooked! new visitor to your blog - too cute! definitely coming back! :) <3
    Leigha

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    Replies
    1. Thanks Leigha! You would definitely love this sandwich then; let me know if you try it!

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