California Salad Sandwiches
- Total Time
- 0:13
- Prep
- 0:09
- Cook
- 0:04
- Serves
- 4
- Difficulty
- Easy
Instead of slathering the sandwiches with mayonnaise, we use flavorful pureed beans. We also streamline the assembly by pan-grilling the sandwiches.
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cooked white beans1 cup(s), (such as Great Northern or flageolets), or rinsed drained canned white beans
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water2 Tbsp
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fresh lemon juice1 Tbsp
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Dijon mustard2 Tbsp
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Breadsmith Breads Multigrain8 slice(s)
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low-fat Swiss cheese4 oz, or cheddar cheese, about 8 slices,
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avocado½ item(s), medium, peeled, pitted, and thinly sliced
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alfalfa sprouts2 cup(s)
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fresh tomato(es)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.