California Salad Sandwiches
Cooked white beans
1 cup(s), (such as Great Northern or flageolets), or rinsed drained canned white beans
Fresh lemon juice
Breadsmith Breads Multigrain
Low-fat Swiss cheese
4 oz, or cheddar cheese, about 8 slices,
½ item(s), medium, peeled, pitted, and thinly sliced
1 medium, cut into 8 slices
- Combine the beans, water, and lemon juice in a blender; puree until smooth.
- Spread 1 1⁄2 teaspoons of the mustard onto each of 4 bread slices, then spread all 8 slices with a layer of the bean puree. Layer each mustard-spread bread slice in the following order: 1 slice of cheese, 1⁄4 of the avocado slices, 1⁄2 cup alfalfa sprouts, 2 tomato slices, and another cheese slice. Top each sandwich with the remaining (bean-puree-spread) bread slices.
- Heat a large nonstick skillet over medium heat. Lightly spray both sides of each sandwich with nonstick spray, then place in the skillet. Cover and cook, turning once, until the cheese melts and the bread toasts slightly, 4 minutes. Serve at once. Yields 1 sandwich per serving.