Description
A quick and easy sandwich featuring a creamy white bean and avocado mash on toasted bread. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 ripe avocado
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 4 slices of your favorite bread (sourdough, whole wheat, or a hearty multigrain work well)
- Optional additions: Red pepper flakes, fresh cilantro, chopped red onion, sprouts
Instructions
- 1. In a medium bowl, mash the rinsed and drained cannellini beans with a fork or potato masher until mostly broken down.
- 2. Add the avocado flesh to the bowl with the mashed beans.
- 3. Stir in the fresh lemon juice, extra virgin olive oil, Dijon mustard, and garlic powder.
- 4. Gently mix until well combined, leaving some chunky avocado. Season generously with salt and pepper. Add red pepper flakes if desired.
- 5. Toast the bread slices to your desired crispness.
- 6. Spread the white bean and avocado mixture generously onto two of the toasted bread slices.
- 7. Add any optional toppings like cilantro or red onion.
- 8. Top with the remaining two slices of bread to complete the sandwiches.
Notes
Leftover mash can be stored in an airtight container in the refrigerator for 2-3 days. Assembled sandwiches are best eaten fresh, but can be stored for a few hours. This sandwich is best enjoyed fresh and does not reheat particularly well. Avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Mash & Spread
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: Approx. 450-550 kcal (depending on bread and avocado size)
- Sugar: 5g
- Sodium: 300-600mg (depending on added salt and bread)
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g