Bean and avocado sandwich

If a doctor told me that a sandwich is good thing to eat every day, even many times a day, I would do so. All the time.

As much as possible, because I think I am addicted to the idea that you can put so many things between two slices of bread and it just tastes so good. In this case, I did some experimenting with rye flour focaccia. I was home alone with an open jar of butter beans, a bowl full of avocados, and an appetite for something comforting but healthy at the same time. So I made this with leftover mushrooms from last night’s dinner. Enjoy.

Ingredients

2 avocados, sliced
4 big sun-dried tomatoes in oil, sliced
radish or rucola sprouts
red chilli, sliced (to taste)
8 slices wholegrain focaccia (I will share the recipe some day)
salad leaves, if you wish

mushrooms:
200 g champignons
2 tbsp olive oil
2 sprigs of thyme
2 garlic cloves, minced
sea salt to taste
freshly ground pepper

bean cream:
240 g butter beans
3 medium garlic cloves
1 tbsp almond butter
sea salt to taste
1/4 tsp black pepper
3 tbsp olive oil or Brazil nut oil
1/2 tsp smoked paprika
chilli to taste

Prepare

Combine the cream ingredients in the bowl of blender or food processor; purée until coarsely ground (or smooth).

Heat oil in the pan, add mushrooms, thyme, and salt, and fry on medium heat until the mushrooms are brown and soft. Add garlic and pepper, mix, and taste.

To assemble the sandwiches, spread cream on the bottoms and tops of focaccia slices. Cover the bottom slice with mushrooms, avocado, tomato, chilli, and sprouts, and top with another slice of focaccia . Serve. It can be served warm or cold (good both ways).

Recipe and picture by Signe Meirane