Most days begin with me thinking of what I’ll cook for dinner. I know that might sound strange to some, but it really is what gets me through the day. By noon I’m usually wishing I were at home beginning the prep work for some extravagant dish that would win the hearts of many, but by around 5pm my ambition usually dwindles when I’m hit by the reality that there’s no way one could go home, head to the market, AND cook short ribs for 2 hrs.
So at around this time Wednesday I was attempting to find a recipe that was just as engaging and less time consuming, and this is when I came across a beautiful little sandwich in Bon Appetit that was made for lunch, but could easily compete for dinner. The original recipe called for garbanzo beans but I opted to use cannelli beans after trying a cannelli bean dip a few days prior. I figured this recipe would be a great place to implement that memory.
Cannellini & Feta Sandwich
Adapted from Hummus & Feta Sandwiches from Bon Appetit March 2009
1 can of organic cannellini beans, drained
1 garlic clove, peeled
3 tablespoons fresh lemon juice
3 tablespoons of good extra-virgin olive oil
4 slices whole grain bread
1 Persian cucumber, thinly sliced
4 fresh cilantro springs
4 fresh mint leaves
4 oz feta cheese, cut into ¼-inch-thick slices
Since I’m too cheap to buy a food processor, I just used a blender and it worked just fine. Throw the cannellini beans and garlic in the blender and pulse on and off for a few moments (we don’t want anyone to bite into a huge chuck of garlic! Eww!). Add the lemon juice and remaining ingredients and puree. Add the salt and pepper to taste and add more lemon juice depending on consistency.
I’m a fan of different textures so I toasted my bread, but you’re welcome to not. Spread 2 tablespoons of hummus on each slice and garnish with cucumber, cilantro, mint and slice of feta. Place the second bread slice and press down to make into nicely compact sandwich. Cut in half and serve with delicious olives.