Summer Sandwich

Summer Sandwich

Preparation 15 min
Difficulty Easy
Servings 2

Preparation

Prepare the bean spread:

1. Drain the cannellini beans.

2. Place the beans in a blender, add the 2 teaspoons of basil pesto, and blend until you get a smooth and creamy consistency.

Prepare the avocado and tomato:

1. Cut the avocado in half, remove the pit, and slice it thinly.

2. Wash the beefsteak tomato and cut it into thick slices.

Prepare the walnut crumble:

1. Chop the walnuts into a coarse crumble. You can use a knife or a mortar and pestle for this step.

To assemble the sandwich:

1. Lightly toast the slices of sandwich bread if you prefer a bit of crunch.

2. Spread a generous layer of the bean pesto cream on two of the slices of bread.

3. Add a leaf of lettuce, the avocado slices, and tomato slices on top.

4. Sprinkle with the walnut crumble to add a bit of crunch and finish with a drizzle of extra virgin olive oil.

5. Close the sandwich with the other two slices of bread.

6. Cut the sandwiches in half if desired and serve immediately.

Ingredients

  • 4 slices of sandwich bread
  • 1 avocado
  • 1 beefsteak tomato
  • 1 can of cannellini beans
  • 2 teaspoons of basil pesto
  • walnuts to taste

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