Greens-and-Beans Sandwiches

Name: Greens-and-Beans Sandwiches
Yield: 2 servings
Ingredients: 1 15-oz. can cannellini (white kidney) beans, rinsed; 2 Tbsp. Sesame-Scallion Sauce; 1 Tbsp. fresh lemon juice (from reserved ½ lemon); Kosher salt; Leftover fennel stems and fronds from Big Batch Chicken Thighs; 4 slices dark rye bread, toasted; 5 oz. French feta, sliced into thick planks; 1 cup Chile-Garlic Cucumbers

By Kat Boytsova

February 12, 2019

Image may contain Burger Food and Sandwich

Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou

Yes, you should bring your lunch to work because the plastic clamshell holding your Santa Fe salad will still be on this planet when your great-great-grandchild is born. But also, it’s probably healthier, tastier, and cheaper than your to-go default. Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Recipe notes

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