Ingredients
Main Ingredients
- 1 can (15 oz) cannellini beans
- 3 ripe avocados (2 to mash, 1 chopped)
- 1 whole roasted garlic bulb
- 1 cup fresh cilantro
- 2 tbsp hot sauce (such as Sriracha and Truff)
- Dash of salt
- ¼ tsp black pepper
- 5 jalapenos (adjust according to heat preference)
- Sundried tomatoes in oil (about ¼ cup)
- 2 tsp oil (from sundried tomatoes)
- Juice of 1 large lemon
- 2 tbsp finely chopped chives
- Sourdough or whole grain bread, for serving
Instructions
- Prepare the mixture: In a food processor, combine the 2 mashed avocados, cannellini beans, roasted garlic, fresh cilantro, hot sauce, salt, black pepper, jalapenos, sundried tomatoes with their oil, and the lemon juice. Pulse several times to blend and slightly smash the ingredients, but keep the texture chunky rather than smooth for better mouthfeel.
- Add chopped ingredients: Transfer the mixture to a bowl and gently fold in the chopped avocado and finely chopped chives. This step adds extra chunkiness and fresh herb flavor to the sandwich filling.
- Assemble the sandwich: Choose good quality sourdough or whole grain bread slices. Generously spread the white bean avocado mixture onto the bread, creating a hearty, creamy filling. Serve the sandwich cold for a refreshing and nutritious meal.
Notes
- You can adjust the number of jalapenos based on your heat tolerance for milder or spicier sandwiches.
- Use ripe avocados to ensure creaminess and rich flavor.
- If you want a vegan version, confirm that your selected bread contains no dairy or eggs.
- This sandwich is great for make-ahead meals; keep the filling refrigerated and assemble just before eating to maintain bread texture.
- For added crunch, consider adding fresh lettuce or thinly sliced cucumber when assembling the sandwich.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
