Greens-and-Beans Sandwiches

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

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Servings: 2

Cost: $11.40 /serving

Author : Kat Boytsova

sandwich bean cannellini beans

Ingredients

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1 15-oz. can cannellini (white kidney) beans, rinsed2 Tbsp. Sesame-Scallion Sauce1 Tbsp. fresh lemon juice (from reserved ½ lemon)Kosher saltLeftover fennel stems and fronds from Big Batch Chicken Thighs4 slices dark rye bread, toasted5 oz. French feta, sliced into thick planks1 cup Chile-Garlic Cucumbers

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Instructions

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Step 1

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.

Step 2

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.