Greens-and-Beans Sandwiches

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Ingredients

1 15-oz. can cannellini (white kidney) beans, rinsed
1 Tbsp. fresh lemon juice (from reserved ½ lemon)
Leftover fennel stems and fronds from Big Batch Chicken Thighs
4 slices dark rye bread, toasted
5 oz. French feta, sliced into thick planks

Recipe Preparation

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.
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.

Reviews SectionThe block feta, cucumbers, and smashed beans equal sandwich magic, however the scallion sesame sauce was much too sweet for my taste. The 1 tbsp honey in the sauce totally overpowered the entire mixture and the lemon juice in the beans wasn't enough to tart out the sweetness. I would make it again but with a different BA green goddess sauce instead of the sesame one.CarolinepartyrockIndiana06/01/20Let me say first that I am not a vegetarian but I love vegetables. I made this sandwich, tossing in small chunks of avocado into the bean mixture. What a beautiful sandwich! The next morning, I made a "breakfast" sandwich adding cooked egg white and thinly sliced tomato to the sandwich. Wow! Thank you Bon Appetit!mamawscookinNorth Carolina03/03/19