Greens-and-Beans Sandwiches

Name: Greens-and-Beans Sandwiches
Yield: 2 servings
Ingredients: 1 15-oz. can cannellini (white kidney) beans, rinsed; 2 Tbsp. Sesame-Scallion Sauce; 1 Tbsp. fresh lemon juice (from reserved ½ lemon); Kosher salt; Leftover fennel stems and fronds from Big Batch Chicken Thighs; 4 slices dark rye bread, toasted; 5 oz. French feta, sliced into thick planks; 1 cup Chile-Garlic Cucumbers

Kat Boytsova2 servings Source

sandwich cannellini bean feta healthyish lunch

Ingredients

1 15-oz. can cannellini (white kidney) beans, rinsed

2 Tbsp. Sesame-Scallion Sauce

1 Tbsp. fresh lemon juice (from reserved ½ lemon)

Kosher salt

Leftover fennel stems and fronds from Big Batch Chicken Thighs

4 slices dark rye bread, toasted

5 oz. French feta, sliced into thick planks

1 cup Chile-Garlic Cucumbers

Method

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.