Smashed Bean & Avocado Sandwiches
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#smashed
#bean
#avocado
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- sprouted multigrain bread 4 slice
- fat garlic clove 1
- fresh basil or dill leaves or dried dill 0.5-1 tsp
- white beans such as cannellini or Great Northern 1
- small ripe avocado 1
- vegan mayo 2 tbsp
- Dijon mustard ¾ tsp
- smoked paprika ¼ tsp
- red pepper flakes 0.5-0.75 tsp
- Kosher
- Persian cucumbers 2
- romaine leaves 4
- Pickled Onions 2 forkful
📝
If saving leftovers, don’t mash the avocado with the beans as it’ll go brown. Slice what you’ll use and add to the sandwich when assembling. Save any remaining avocado with the pit (to slow browning) in an airtight container. Storage: Store the bean mash (without avocado) in the fridge, separate from the sandwich toppings for 3 to 4 days. Prep your toppings, and assemble as listed in the last step, topping with sliced avocado right before serving. Nutrition boost: For more protein, stir some hemp seeds into the bean mash in step 2.
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1Gather: sprouted multigrain bread , fat garlic clove , fresh basil or dill leaves or dried dill , white beans such as cannellini or Great Northern , small ripe avocado , vegan mayo , Dijon mustard , smoked paprika , red pepper flakes , Kosher salt and freshly cracked black pepper. For the for finishing:: Persian cucumbers , romaine leaves , Pickled Onions .
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2Toast your bread using your preferred method. While the bread is still warm, rub the garlic across the bread (do it on both sides for more garlic flavor).
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3Make the bean mash. Chop the basil or dill (if using fresh herbs) and set aside. Drain and rinse the beans. Add the beans to a bowl with the avocado flesh (see Note), and use a fork to mash the avocado and about half of the beans into a thick paste, leaving the rest whole for texture. Stir in the mayo, Dijon mustard, smoked paprika, basil or dill, red pepper flakes, a pinch of salt, and black pepper to taste. Taste, adding more basil or dill for herbiness, more mayo for creaminess, or salt/pepper to taste.
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4Prep the cucumbers. Slice lengthwise in slabs. TIP: Only prep as many cucumber slabs as you plan to eat.
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5Assemble. Spread the bean mixture onto one slice of toasted bread per sandwich. Layer on the romaine leaves, pickled red onions, and cucumber slices, then top with another slice of bread. Wrap each sandwich in parchment paper (or foil) and if desired, cut in half with a serrated knife.