I love a faux BLT, especially during this time of the year when the T’s are in top form. Admittedly, I was never a bacon lover so just putting veggie things between bread is fine with me. My favorite version of a BLT sandwich is the crispy Shiitake BLT that’s on page 171 in the cookbook (it’s the closest to the real deal!). I also love this smoky marinated tempeh as the “meat.”
But this time, as I was deciding whether or not to “bacon” some coconut, Jack had the idea to call this a Bean-LT. The B in this version is the Bean spread that I used here instead of mayo.
This white bean spread is thick and tangy. It’s made with pureed cannellini beans, lemon, capers, and garlic – all ingredients that go well with fresh tomatoes, avocado, lettuce, and grainy Seeduction bread. A few pinches of smoked paprika add a little smokiness to this otherwise very fresh sandwich.
- 1 ½ cups cooked cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
- 3 tablespoons lemon juice
- 1 teaspoon capers
- sea salt and freshly ground black pepper
- 8 slices of toasted Seeduction bread
- 4 butter lettuce leaves
- 3 heirloom tomatoes, sliced
- 2 avocados, sliced
- Sea salt and freshly ground black pepper
- 8 fresh basil leaves
- pinch of smoked paprika, optional
- sprinkle of hemp seeds, optional
- In a blender, puree the cannellini beans, olive oil, garlic, lemon juice, and capers. Season with salt and pepper to taste. Chill until ready to use.
- Assemble the sandwiches with the toasted bread, white bean puree, lettuce, tomatoes, avocado, fresh basil, sea salt, pepper, a pinch of smoked paprika and a sprinkle of hemp seeds if desired.
This recipe was created in partnership with Whole Foods for Instagram.