White Bean Spread Sandwiches with Arugula and Tomatoes
Why I Love This Recipe
Nutrition Per Serving
Calories—420; fat—2g; cholesterol—0mg; protein—16g;
carbohydrates—67g
Ingredients You'll Need
2 cans white beans (14- or 15-oz cans), rinsed and drained
½ cup packed fresh basil leaves
2 garlic cloves, sliced
3 T extra virgin olive oil
3 T fresh lemon juice
Salt and black pepper to taste
2 baguettes, cut in half lengthwise
2 cups arugula leaves, rinsed and coarsely chopped
2 medium tomatoes, thinly sliced
Directions
Combine beans, basil and garlic in food processor. Add olive oil in a slow steady stream with the motor running and pulse until very smooth. Add lemon juice and salt and pepper to taste and pulse again. Taste and adjust seasoning if necessary. Refrigerate for at least an hour.
Cut halved baguettes into 6-inch lengths. Spread 3 tablespoons of the chilled bean mixture into each section. Top with arugula and slices of tomato
