Smashed Cannellini Bean Sandwich With Avocado-Feta Spread

• one 15 ounces can cannellini (white kidney) beans, drained and rinsed
• 1/4 cup olives (preferably kalmata, but any type works), roughly chopped
• 2 tablespoons capers, drained
• 1/4 cup artichoke hearts, roughly chopped
• 1/2 small red onion, finely chopped
• 1/2 jalapeno pepper, finely chopped
• 1/4 cup olive oil
• 1 bunch arugula
• crusty bread (e.g. french bread or a thick, toasted loaf)
• salt
• freshly ground black pepper
• splash of lime juice

1. Combine the beans, olives, capers and artichokes in a medium bowl. Smash 1/2 of the beans to desired consistency, leaving more whole beans for a crusty, sturdy bread and more of a mash for a softer bread. Stir in onion and jalapeno, adjusting amounts depending on spice preference. Add in olive oil, stirring to coat. Season with salt and pepper, being careful to taste salt levels from the olives and capers before over-seasoning. Refrigerate mix until ready to use - this tastes even better if given a few hours for the flavors to meld.
2. In another bowl mash the avocado, crumbled feta and squeezed lime juice. Salt and pepper to taste. This can also be done in a food processor but I prefer the chunkier texture of hand-mixing (and less to clean-up).
3. Assemble sandwiches. Crustier bread works best for this, my favorite being french bread or very thick whole grain toast. Spread avocado-feta mixture on one side/ slice of bread. Spread bean mix on other side and top with arugula or greens of your choice. Drizzle with extra olive oil if desired and enjoy!

cannellini, olives, capers, red onion, pepper, olive oil, arugula, crusty bread, salt, freshly ground black pepper, lime juice

Taken from food52.com/recipes/30930-smashed-cannellini-bean-sandwich-with-avocado-feta-spread (may not work)