My secret: I've been baking a loaf of bread every day this week. Out of my new cookbook, Artisan Bread in Five Minutes a Day, I've made the most beautiful baguettes without having to proof or knead the bread.
This recipe features two things: great bread and a great avocado. If you don't make your own bread, be sure to buy a fresh loaf the day you plan to make these.
The recipe is inspired by this one from Real Simple.
Ingredients (makes 2 sandwiches)
- 15 oz. can of white kidney beans, rinsed and mashed
- drizzle of olive oil (1-2 tsp)
- 5-6 shakes kosher salt (less if using table salt)
- 3-4 shakes freshly ground pepper
- juice of 1/2 lemon (or 1-2 Tbsp lemon juice)
- small baguette or loaf of artisan bread, sliced for sandwiches
- mayonnaise (optional)
- 1/3 cucumber, very thinly sliced
- 1/2 Hass avocado, sliced
- 1/4 red onion, sliced
- Dump beans into flat bottomed bowl and mash using potato masher or fork. Add olive oil, salt, pepper, and lemon juice and mix well.
- If using, spread mayo onto one piece of baguette/bread. Spoon bean mixture onto other piece of bread and smooth down.
- Top with cucumber, avocado, and onion. Add a shake of salt or pepper and enjoy!
Because of my avocado allergy, I had a much different sandwich. Mine consisted of the bean mixture with cucumber and onion, sans mayo, and I found it quite delicious. However, Dan insisted his tasted better, noting that the red onion flavor came through really well and the cucumber added a nice crunch. I think white kidney beans were the best for this meal, although it would be interesting to try with white navy beans.