Hudson Valley Club Sandwich

Updated February 23, 2016
This image courtesy of Leonardo Frusteri

Friends always jokingly encourage me to open a soup-and-sandwich shop—usually after I’ve coerced them into hours of hard labor in my garden. We’re famished, and I always come through with a “surprise” sandwich and cold beer. Save the avocados, which do not grow in the Hudson Valley, I try to use fresh local ingredients for the rest of the filling.

Serving Suggestion:

Great with a seasonal pureed vegetable soup—think butternut squash, corn, leek, spinach—and/or chips.


White bean spread is a diverse and flavorful alternative to mayonnaise and other sandwich moisteners. Along with the whole-wheat bread, you’ll get more than half of your daily fiber, plus oodles of vitamins, nutrients, and phytochemicals.

Makes4 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Occasiongame day

Recipe Coursemain course

Dietary Considerationegg-free, healthy, high fiber, lactose-free, peanut free, soy free, tree nut free

Equipmentfood processor, mandoline

Five Ingredients or LessYes

Mealbrunch, lunch

Taste and Texturecrisp, crunchy, light, salty, savory

Type of Dishclub sandwich, sandwich


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon cayenne pepper
  • One 16-ounce can white beans (great northern or cannellini), drained and rinsed
  • 2 tablespoons dry white wine
  • ½ cup chicken or vegetable stock or reduced-sodium broth
  • 12 slices whole-wheat bread, lightly toasted
  • 12 small inner leaves romaine lettuce
  • Eight ¼-inch-thick slices tomato
  • 12 very thin slices red onion (a sharp chef’s knife or mandoline will get the job done)
  • 2 avocados, peeled, pitted, and sliced into thin wedges (6 to 8 each, depending on size)
  • 8 ounces thinly sliced cooked chicken breast
  • 8 pork or turkey bacon strips, cooked until crisp (optional)
  • 2 cups broccoli or alfalfa sprouts (4 ounces)


To make the white bean spread, heat the olive oil, lemon juice, garlic, rosemary, and cayenne pepper in a nonstick skillet over medium-high heat. When the garlic just starts to brown, add the white beans. Cook, tossing or stirring, for 1 minute. Add the white wine and cook for another minute to reduce. Then add the broth and cook for 2 to 3 minutes. Transfer the mixture to a food processor and process until smooth. Set the white bean spread aside (it will thicken as it cools).

Spread 2 tablespoons of the cooled white bean spread over 1 slice of toast; top with 3 lettuce leaves, 2 tomato slices, 3 onion slices, another slice of toast, another tablespoon of white bean spread, 3 or 4 slices of avocado, one-fourth of the chicken, 2 bacon strips (if using), and ½ cup of the sprouts. Top with a final slice of toast spread with 1 last tablespoon of white bean spread. Cut the sandwich diagonally into quarters; secure the quarters with wooden picks. Repeat with the remaining ingredients to make 4 sandwiches.


• Omit the rosemary from the white bean spread and add 4 or 5 chopped fresh basil leaves.

• For a kick, stir some ancho or poblano chili paste, harissa, or salsa into the spread.

• Substitute preserved tomatoes or pickled vegetables (zucchini, cucumber pickles, eggplant, mushrooms, or onions, for example) when the local fresh ones are out of season.

• Use mesclun or arugula in place of the romaine, and omit the chicken and bacon to make a veggie decker sandwich.



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