White Bean and Avocado Open-Face Sandwiches
Per ServingWhite Bean and Avocado Open-Face Sandwiches |
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Makes: 4 | ||
Serving Size: 1 open-face sandwich | ||
Calories | 245 | |
Fat | 10 | g |
Saturated Fat | 1.5 | g |
Carbohydrate | 32 | g |
Fiber | 8 | g |
Sugars | 1 | g |
Cholesterol | 0 | mg |
Sodium | 415 | mg |
Potassium | 455 | mg |
Protein | 9 | g |
Phosphorus | 165 | mg |
Choices: Starch 2, Lean Meat 1, Fat 1 |
- Makes: 4
- Serving Size: 1 open-face sandwich
- Preparation Time: 15 minutes
Ingredients
Spread | ||
1 | can | cannellini beans, drained and rinsed |
1 1/3 | Tbsp. | olive oil |
1 | Tbsp. | fresh lemon juice (or more to your liking) |
1 | Tbsp. | fresh minced basil |
1 | Tbsp. | fresh grated parmesan cheese |
2 | tsp. | fresh minced oregano |
1 | tsp. | fresh minced thyme |
1 | garlic clove, minced | |
dash | hot sauce | |
1/4 | tsp. | kosher salt |
1/4 | tsp. | freshly ground black pepper |
4 | slices pumpernickel bread or whole-grain bread |
1 | small | avocado, thinly sliced |
1/4 | cup | watercress leaves |
Directions
- Place the spread ingredients in a blender or food processor. Blend until smooth, adding water if needed to produce a thick but spreadable mixture.
- Divide the bean spread among the bread slices. Top each piece of bread with avocado slices. Garnish with the watercress leaves.