Smashed White Bean and Avocado Club.

I love this veggie sandwich. It is the perfect meal when it is too hot to cook. And because a veggie sandwich would never fill up my husband, I add turkey breast & provolone to his.

2 15-ounce cans white beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 slices multigrain bread

1 small red onion, thinly sliced

1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)

1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)

2 avocados, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Tip: You can make this quick sandwich even more quickly by using store-bought hummus in place of the smashed white beans.

Makes 4 servings

[via Real Simple]