White Bean and Avocado Open-Face Sandwiches
Per ServingWhite Bean and Avocado Open-Face Sandwiches |
||
|---|---|---|
| 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.
