Summer Sandwich
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