Smashed White Bean and Avocado Club

  • August 2006


  1. 215-ounce cans white beans, rinsed and drained
  2. 2tablespoons extra-virgin olive oil
  3. 1/2teaspoon kosher salt
  4. 1/4teaspoon black pepper
  5. 12slices multigrain bread
  6. 1small red onion, thinly sliced
  7. 1cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
  8. 14- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
  9. 2avocados, pitted and thinly sliced


  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.