Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.
115-oz. can cannellini (white kidney) beans
1tbsp fresh lemon juice
a bunchfennel stems
4slicesdark rye breadtoasted
5ozFrench fetasliced into thick planks
a pinchSel 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
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!