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Greens & Beans Sandwiches

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 2


  • 1 15-oz. can cannellini (white kidney) beans
  • 2 tbsp Sesame-Scallion Sauce
  • 1 tbsp fresh lemon juice
  • a bunch fennel stems
  • 4 slices dark rye bread toasted
  • 5 oz French feta sliced into thick planks
  • 1 cups Chile-Garlic Cucumbers
  • a pinch Sel Magique Classic, Spicy or Salt & Pepper Blend


  • Mash beans, sauce, and lemon juice in a medium bowl until combined and mostly smooth; season with your favorite Sel Magique salt blend. Thinly slice about ⅓ cup fennel stems and tear fronds to measure ¼ cup.
  • Divide mixture between 2 slices of bread. Layer feta over and top with cucumbers. Scatter fennel stems and fronds over. Close up sandwiches with remaining slices of bread.
  • Recipe found at Bonappetit.com