Hudson Valley Club Sandwich

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 garlic cloves
• 1 teaspoon minced fresh rosemary
• 1/4 teaspoon cayenne pepper
• One 16-ounce can white beans (great northern or cannellini), drained and rinsed
• 2 tablespoons dry white wine
• 1/2 cup chicken or vegetable stock or reduced-sodium broth
• 12 slices whole-wheat bread, lightly toasted
• 12 small inner leaves romaine lettuce
• Eight 1/4-inch-thick slices tomato
• 12 very thin slices red onion (a sharp chefs knife or mandoline will get the job done)
• 2 avocados, peeled, pitted, and sliced into thin wedges (6 to 8 each, depending on size)
• 8 ounces thinly sliced cooked chicken breast
• 8 pork or turkey bacon strips, cooked until crisp (optional)
• 2 cups broccoli or alfalfa sprouts (4 ounces)

1. To make the white bean spread, heat the olive oil, lemon juice, garlic, rosemary, and cayenne pepper in a nonstick skillet over medium-high heat.
2. When the garlic just starts to brown, add the white beans.
3. Cook, tossing or stirring, for 1 minute.
4. Add the white wine and cook for another minute to reduce.
5. Then add the broth and cook for 2 to 3 minutes.
6. Transfer the mixture to a food processor and process until smooth.
7. Set the white bean spread aside (it will thicken as it cools).
8. Spread 2 tablespoons of the cooled white bean spread over 1 slice of toast; top with 3 lettuce leaves, 2 tomato slices, 3 onion slices, another slice of toast, another tablespoon of white bean spread, 3 or 4 slices of avocado, one-fourth of the chicken, 2 bacon strips (if using), and 1/2 cup of the sprouts.
9. Top with a final slice of toast spread with 1 last tablespoon of white bean spread.
10. Cut the sandwich diagonally into quarters; secure the quarters with wooden picks.
11. Repeat with the remaining ingredients to make 4 sandwiches.
12. Variations:
13. Omit the rosemary from the white bean spread and add 4 or 5 chopped fresh basil leaves.
14. For a kick, stir some ancho or poblano chili paste, harissa, or salsa into the spread.
15. Substitute preserved tomatoes or pickled vegetables (zucchini, cucumber pickles, eggplant, mushrooms, or onions, for example) when the local fresh ones are out of season.
16. Use mesclun or arugula in place of the romaine, and omit the chicken and bacon to make a veggie decker sandwich.

extravirgin olive oil, lemon juice, garlic, fresh rosemary, cayenne pepper, white beans, white wine, chicken, bread, tomato, red onion, avocados, chicken, pork, broccoli

Taken from www.cookstr.com/recipes/hudson-valley-club-sandwich (may not work)