Eating well has never been easier, starting with this fresh take on a classic club sandwich, which piles one good thing upon another, starting with whole grain bread and white bean spread (together containing more than half your day's recommended fiber).
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.
- Omit rosemary from spread, and add 4 or 5 chopped basil leaves.
- For a kick, stir some ancho or poblano chili paste, harissa, or salsa into spread.
- Substitute preserved tomatoes or pickled vegetables (such as zucchini, cucumbers, eggplant, mushrooms, or onions) when fresh ones are out of season.
- Use mesclun or arugula in place of romaine and omit chicken and bacon to make a vegetarian sandwich.
Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.