Inspired by Smitten Kitchen's smashed chickpea sandwich, this recipe combines all of my favorite salty and spicy flavors in one sandwich. The mild beans soak up all of the flavors and the sandwich feels indulgent without grease or heaviness.
Best of all, the recipe is highly adaptable. Mix up the ingredient amounts to fit your favorite tastes, substitute sprouts, lettuce or other greens for the arugula, or add additional toppings to make it even more filling (cucumber, roasted red pepper, and radish are my favorites). An anchovy mixed in with the avocado-feta spread adds even more salty goodness. —Kelly H
one 15 ounces
can cannellini (white kidney) beans, drained and rinsed
olives (preferably kalmata, but any type works), roughly chopped
artichoke hearts, roughly chopped
small red onion, finely chopped
jalapeno pepper, finely chopped
crusty bread (e.g. french bread or a thick, toasted loaf)
Combine the beans, olives, capers and artichokes in a medium bowl. Smash 1/2 of the beans to desired consistency, leaving more whole beans for a crusty, sturdy bread and more of a mash for a softer bread. Stir in onion and jalapeno, adjusting amounts depending on spice preference. Add in olive oil, stirring to coat. Season with salt and pepper, being careful to taste salt levels from the olives and capers before over-seasoning. Refrigerate mix until ready to use - this tastes even better if given a few hours for the flavors to meld.
In another bowl mash the avocado, crumbled feta and squeezed lime juice. Salt and pepper to taste. This can also be done in a food processor but I prefer the chunkier texture of hand-mixing (and less to clean-up).
Assemble sandwiches. Crustier bread works best for this, my favorite being french bread or very thick whole grain toast. Spread avocado-feta mixture on one side/ slice of bread. Spread bean mix on other side and top with arugula or greens of your choice. Drizzle with extra olive oil if desired and enjoy!