White Bean and Avocado Club Sandwich

Well, I've missed getting in shape for swimsuit season. But I'm still working on it. I guess I want to look good in my sweaters and corduroys this fall.

Here's a delicious vegetarian sandwich that I had for lunch yesterday. Somehow the beans make it "meatier." It's wonderfully satisfying.

Note: The leftover bean puree is delicious on crisp pita wedges or celery sticks as a snack. You could also probably heat it a bit and use it as a bed for some grilled fish.

White Bean and Avocado Club Sandwich
Makes 2 sandwiches (and some leftovers).

1 15-ounce can white beans, rinsed and drained
1 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
4 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, thinly sliced (peeled, if desired)
Sprouts (such as alfalfa, radish, broccoli, or a combination)
1 avocado, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, pepper, and red pepper flakes. Roughly mash the mixture with a potato masher or the back of a fork.

Spread two pieces of the bread with the bean mixture. Top with the onion, cucumber, sprouts, and avocado. Top with the remaining 2 slices of bread. Slice each sandwich in half, if desired, and serve.