Bean Avocado Club
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
2, 15 ounce cans beans, rinsed & drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber thinly sliced (peeled, if desired)
1, 4 to 5 ounce container sprouts (alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced
2, 15 ounce cans beans, rinsed & drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber thinly sliced (peeled, if desired)
1, 4 to 5 ounce container sprouts (alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced
Directions:
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
2. Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
4. Slice each sandwich in half, if desired and serve.
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
2. Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
4. Slice each sandwich in half, if desired and serve.
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