15-ounce cans white beans, rinsed and drained
extra-virgin olive oil
slices multigrain bread
small red onion, thinly sliced
cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
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 them. 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.