Name: Greens-and-Beans Sandwiches
Ingredients: 1 15-oz. can cannellini (white kidney) beans, rinsed; 2 Tbsp. Sesame-Scallion Sauce; 1 Tbsp. fresh lemon juice (from reserved ½ lemon); Kosher salt; Leftover fennel stems and fronds from Big Batch Chicken Thighs; 4 slices dark rye bread, toasted; 5 oz. French feta, sliced into thick planks; 1 cup Chile-Garlic Cucumbers

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Greens-and-Beans Sandwiches

cannellini (white kidney) beans, rinsed

Tbsp. Sesame-Scallion Sauce

lemon juice

Kosher salt

fennel stems and fronds

dark rye bread, toasted

French feta,

Chile-Garlic Cucumbers

Yes, you should bring your lunch to work because the plastic clamshell holding your Santa Fe salad will still be on this planet when your great-great-grandchild is born. But also, it’s probably healthier, tastier, and cheaper than your to-go default. Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Bon Appétit

Mash beans, sauce, and lemon juice in a medium bowl until combined and mostly smooth; season with salt. Thinly slice about ⅓ cup fennel stems and tear fronds to measure ¼ cup.

Divide mixture between 2 slices of bread. Layer feta over and top with cucumbers. Scatter fennel stems and fronds over. Close up sandwiches with remaining slices of bread.

Greens-and-Beans Sandwiches

Servings: 2

Cost: $11.40 /serving

Author : Kat Boytsova

Ingredients

Instructions

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