Hudson Valley Club Sandwich

By Realtychick

Ingredients

• Spread:
• •1 can (16 ounces) white beans (great northern or cannellini)
• •2 Tbsp. extra-virgin olive oil
• •2 cloves peeled garlic
• •2 Tbsp. dry white wine
• •1/2 cup chicken or vegetable broth
• •1 Tbsp. fresh lemon juice
• •1 tsp. fresh chopped rosemary
• •1/4 tsp. cayenne pepper
• •Salt
• Sandwich:
• •12 slices toasted whole wheat bread
• •12 small inner leaves romaine lettuce
• •8 slices (1/4-inch thick) tomato
• •12 very thin slices red onion
• •1 avocado , peeled, pitted, and sliced
• •1/2 pound thinly sliced cooked chicken breast
• •8 strips cooked bacon (optional)
• •2 cups broccoli or alfalfa sprouts

Details

Servings 4

Preparation

Step 1

To make a spread: Drain and rinse beans. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just golden. Add beans and cook, tossing, for 1 minute. Add wine and cook 1 minute more. Add broth and cook until thickened, 3 to 4 minutes. Transfer to a food processor. Add lemon juice, rosemary, cayenne pepper, and salt to taste; puree until smooth. Set aside for 10 minutes to let cool and thicken.

Use ingredients to make 4 sandwiches. For each, put 2 tablespoons of spread on 1 bread slice; top with lettuce, tomato, and onion. Add another bread slice with 2 tablespoons spread, chicken, bacon, tomato, avocado, and sprouts; top with a final bread slice. If desired, cut sandwich and secure with wooden toothpicks.