I've got a quick post for you today with another way to use the white bean dip that I posted last time. Actually, the real reason I made that dip was so that I could make my favourite sandwich - pumpernickel with white beans, sliced avocado and alfalfa sprouts!
The inspiration for this sandwich came from The Way the Cookie Crumbles, and each time I eat it I wonder why I don't make it more often! I love the combination of the creamy white beans with the avocado slices, and the sprouts help provide some texture and lots of nutrition.
Pumpernickel is one of my favourite types of bread, and when I saw some freshly baked pumpernickel bagels for sale at the farmer's market recently, I had to get them! Regular sliced pumpernickel loaf or another type of whole-grain bread would also work well for this sandwich, but I really liked this bagel version, since it was a bit sturdier than bread.
This was a healthy and filling lunch - for me, it's the kind where you enjoy every bite and, like a good book, you actually don't want to finish it because you don't want it to end!
Pumpernickel Sandwich with Avocado, Sprouts and White Bean Spread
Inspired by The Way the Cookie Crumbles
*I didn't measure quantities for the sprouts and white bean dip - just use however much you like!
1 pumpernickel bagel (or 2 thick slices of pumpernickel loaf)
1/2 an avocado, sliced
a couple handfuls of alfalfa sprouts
white bean spread (recipe here)
Cut the bagel in half. Spread a thick layer of white bean dip on the bottom half (I also added a thin layer to the top half to help the sprouts stick). Next, add a layer of avocado slices, topped with alfafa sprouts.
Makes 1 serving.