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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Resistant starch: 2 grams Ingredients:
3/4 cup drained and rinsed low-sodium cannellini beans from a 15-ounce can |
2 cloves roasted garlic (such as christopher ranch brand) |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
12 slices thin whole-wheat bread, toasted |
8 leaves butter lettuce |
1 beefsteak tomato, sliced |
1 avocado, pitted and sliced |
8 slices turkey bacon, cooked according to directions and drained |
Directions:
1. Mash beans, garlic, olive oil, salt and pepper with a fork and reserve.
2. Arrange 4 slices bread on a work surface. Spread 3 tablespoons white-bean mixture on each slice of bread.
3. Top with 2 slices lettuce and 2 tomato slices.
4. Layer another slice of bread on each sandwich and top with each with 4 slices avocado and 2 slices turkey bacon. Top with last piece of bread.
5. Slice sandwiches in half diagonally, and secure with toothpicks.
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