These vegetarian sandwiches are packed with both protein and taste from the avocado and white bean base. They make a great lunch or a fabulous party appetizer!
Summer here in Chicago is always packed with outdoor activities. If you’ve been following along for a while you know one of my favorite summer activities is sailing out on Lake Michigan. It’s one of the best ways to spend a hot day or an evening. Sailing, at least for me and my friends, is a lot like a picnic, so it always involves food and wine!!
This vegetarian sandwich with avocado and white beans was inspired by something a friend brought along on one of our sailing trips. She’s vegan, and a great cook, so always tries to bring something the group will enjoy but that she can eat too!
I made a few modifications to the original idea though the thought is the same – you blend white beans with some avocado to make a great, protein-packed sandwich base.
The whole thing is piled onto some toasted sourdough bread, which is always one of my favs when it comes to sandwiches. Since sourdough is a sturdy bread it also packs well, which is key for picnic sandwiches!
Though the avocados and white beans provide plenty of flavor on their own, I also used some of this Chosen Foods Avocado Oil Wasabi mayo for a little extra punch! Have you tried this stuff? I’m a little obsessed. It’s the perfect flavor add to just about any sandwich and also works great on burgers or for dipping fries. I’m even thinking about making a dip with it, so stay tuned for that!
additional notes from the kitchen
- Since the avocados will still turn a little brown after mashing them, these sandwiches are best made the same day. They keep for several hours either in the refrigerator or if you are making for a picnic stored in an airtight container or wrapped in plastic. I don’t recommend making them more than 5-6 hours ahead of the time you plan to serve them.
- If you can’t find micro greens in your local grocery store, arugula or fresh baby spinach is a good substitute.
- I use organic canned beans from Whole Foods. If you don’t have the option of Whole Foods, look for a brand that has no salt added.
things you may want for this recipe
Chosen Foods Avocado Oil Wasabi Mayo – This really is one of my favorite new ingredients. There are so many options! It’s a great addition to your pantry if you want a unique way to jazz up your sandwiches, burgers and more.
These vegetarian sandwiches are packed with both protein and taste. They make a great lunch or a fabulous party appetizer!
- 1 cup Great Northern white beans, drained and rinsed
- 1/4 tsp garlic salt
- 1/4 tsp ground pepper
- 1 1/2 very ripe avocados
- 1/2 tsp fresh lime juice
- 8–10 slices sourdough bread
- 4–5 slices roma tomato
- 1 tbsp avocado oil wasabi mayo (or flavored mayo of your choice)
- 1 cup of micro greens
- Place the beans in a medium bowl and mash with a potato masher or ricer. Mash until chunky with no whole beans left in the mixture. Stir in salt and pepper.
- Add the avocado, smashing slightly so a chunky mixture forms. Stir in the lime juice.
- Toast the sourdough bread. Cut each slice in half. Spread mayo on one slice. Top with avocado white bean mixture. Add tomato and micro greens and top with another slice of bread. Repeat until the white bean mixture is used up.
Depending on the size of the sourdough slices this should make 4-5 sandwiches. If you are using a skinny baguette type loaf you may need additional slices of bread.