Ingredients
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2 teaspoons minced fresh thyme
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2 teaspoons dried oregano
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1 teaspoon granulated garlic
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon maple syrup
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 can white navy beans, rinsed and drained
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1 loaf crusty baguette, split lengthwise and portioned into 4 sandwiches
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454 grams cooked and shredded turkey breast
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1 handful arugula
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1 teaspoon vegetable oil
Directions
- Heat oil in a non-stick pan on medium heat. Place the bread cut side down in the pan to toast the bread for two minutes, or until browned, and set aside.
- Meanwhile in a bowl, mash the white beans with the maple syrup, pepper, salt, lemon juice, two tablespoons of olive oil, thyme and oregano to create a rustic spread.
- To assemble the sandwich, spread a generous amount of navy bean spread on both cut sides of the bread, add turkey* and top with fresh arugula.
*divide the turkey evenly between all four sandwiches.
