← Back to Search Results
American, mediterranean
Hudson Valley Club Sandwich

Photo by: Leonardo Frusteri
Comments: 0
 

Recipe

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.

Yield: Makes 4 servings

Ingredients

White bean spread:

  • 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

Sandwich:

  • 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)

Directions

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.

Variations:

• 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.

Notes

Serving Suggestion:

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

Nutrition:

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.


© 2009 Laura Pensiero
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include optional pork or turkey bacon strips.

696kcal (35%)
223mg (22%)
26mg (44%)
113mcg RAE (4%)
1580mg
191mg
41g
8g
20g
75g
48mg (16%)
585mg (24%)
5g (23%)
28g (42%)
7mg (41%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-sweet-life The Sweet Life
by Kate Zuckerman
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?